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Place potato cubes into a large pot of boiling water and cook until tender.
In a small saucepan, add garlic and 8 oz of heavy cream and bring to a simmer, cooking 2-3 minutes until the aroma of the garlic comes out.
Put potatoes in a food processor and add the heavy cream garlic mixture. Puree until smooth. Add salt as needed and puree again to mix. If you want a runnier puree, add more cream and puree again.
Add mashed potatoes into 8 oz (½ pint) mason/canning jars, filling each slightly more than ½ full. (Please note, in my photos, I filled mine too much and the eggs ended up pressing against the lid, which you don't want.) Crack an egg into each one. Seal jar with the lids.
Using a large pot or dutch oven that is wide enough and tall enough to fit the jars, fill it with enough water so that when mason jars are placed inside, they will be halfway submerged in the water. Bring the water to a boil. Gently place jars in. Cover with lid and let steam about 17-20 minutes or until whites are cooked and yolks remain runny. You can check periodically on the cooking. Without opening the jar, you should be able to see through the clear glass and see if the whites are set. Sprinkle with chopped parsley before serving. You can eat as is, or eat with toasted bread.