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Place the peeled and chopped potatoes in a large pot. Cover with cold water and add 1 tablespoon salt.
Bring to a boil, reduce to a simmer, and cook for 20–25 minutes, until the potatoes are tender when pierced.
While the potatoes cook, combine basil leaves, garlic, Parmesan, and 2 tablespoons of butter in a food processor.
Pulse until a coarse paste forms. Set aside.
In a small saucepan, heat the heavy cream and remaining 4 tablespoons of butter over low heat until just warm.
Drain the cooked potatoes and return to the warm pot.
Mash with a potato masher until smooth (or desired texture).
Stir in the warm cream and butter mixture.
Add the basil paste and mix until fully incorporated.
Season with salt and black pepper to taste.
Spoon into a serving bowl, garnish with extra Parmesan or basil if desired, and serve immediately.