Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over medium-high heat. Reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are tender and easily pierced with a fork.

Prepare the Garlic Cream Mixture: While the potatoes are boiling, heat the milk, heavy cream, and butter in a small saucepan over low heat until the butter is melted and the mixture is warm. Add the minced garlic to the saucepan and let it simmer gently for 2-3 minutes to infuse the flavors.

Drain the Potatoes: Once the potatoes are tender, drain them thoroughly and return them to the pot.

Mash the Potatoes: Add the garlic cream mixture to the potatoes. Using a potato masher, mash the potatoes until smooth and creamy. Season with salt and black pepper to taste.

Garnish and Serve: Transfer the mashed potatoes to a serving dish. Garnish with chopped fresh parsley, if desired. Serve hot.