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Peel the potatoes and cut them into equal pieces, about 1 inch thick.
Add them to a large pot and fill it with cold water just about 1 inch above the potatoes.
Add 4 garlic cloves to the water along with salt - about 2 teaspoons.
Place the pot over high heat until the water comes to a boil.
Once boiling, drop the heat to medium and allow the potatoes to keep cooking until fork tender - about 15 minutes.
Drain the water and then add the potatoes and garlic back to the pot so the residual heat can dry out any excess water on the surface.
Transfer them to a large mixing bowl.
While the potatoes are still hot, mash them along with the garlic using a potato masher or a stand mixer/hand beater until there are no more chunks and it's super fluffy.
Then stream in melted unsalted butter. Mix together.
Now add the heavy cream, cream cheese, salt to taste, and grated parmesan.
Mix all together, taste, and adjust the salt to your taste.
If you like the mashed potatoes more thick, add less heavy cream. If you like the mashed potatoes more creamy and thin, add more heavy cream.
Enjoy warm!