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Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
Place potatoes in a 2-quart saucepan, cover with water and set over high heat. Bring to a boil and cook the potatoes until the potatoes are fork-tender, about 20 minutes.
While the potatoes cook, place the butter and garlic slices in a 1-quart saucepan over medium-low heat and cook until the garlic is well-caramelized and the butter is browned and toasted, about 5 to 7 minutes. Add the heavy cream to the saucepan and continue to cook until the cream is heated through, about 2 minutes longer.