Wash and peel the potatoes and cut them into 1-inch chunks. Try your best to get them to be uniform in size so they will cook evenly.
Place a steamer basket or metal colander in a large pot. Add enough water so it is an inch below the colander (so the water does not touch the potatoes).
Add the potatoes to the steamer, cover with a tight fitting lid and place the pot over medium-high.
Steam the potatoes for about 20 minutes, or until the potatoes are very tender and a knife can easily pierce the potato.
While the potatoes are steaming, warm up the heavy cream, and add the smashed garlic cloves to steep.
Pour the water out from the pot and set the ricer over the pot. Working in batches, put potatoes into the ricer and press so the riced potatoes go into the pot.
Remove the garlic from the heavy cream and pour in the warm heavy cream, warm butter, ½ tsp salt and mix just until fully combined (don’t overmix them!) Taste and adjust the salt.
Garnish with a pat of butter, some freshly ground black pepper, and chives.