Start boiling water in the medium saucepan and add sea salt to the water.
Do not peel the potatoes (unless you want to). Cut your potatoes into quarters. If your potatoes are round, you will cut twice - lengthwise to split the potato, and then one more time to quarter it.
Add potato pieces to the boiling water and boil until you can pierce them with a fork. It should take 15 to 20 minutes.
Meanwhile chop your garlic.
Once potatoes are boiled, remove them from the saucepan. Add butter to the empty saucepan, allow it to melt and then add garlic. Cook for 3 minutes until garlic is golden and flavorful.
Next add cream and reduce the heat, cook garlic with cream for about 5 minutes.
Add drained potatoes to this cream sauce. Use salt and pepper - just a bit, to taste.