Peel the Yukon Gold potatoes and cut them into equal chunks.

Place the potato chunks in a pot and cover them with cold water. Add a generous pinch of salt.

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until fork-tender, about 15-20 minutes.

While the potatoes are cooking, prepare the brown butter. In a separate saucepan over medium heat, melt the unsalted butter until it begins to foam and turns a rich golden brown.

Add the minced garlic to the brown butter and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

Once the potatoes are done, drain them and return them to the pot.

Pour the brown butter and garlic mixture over the warm potatoes, then add heavy cream, salt, and pepper to taste.

Mash the potatoes with a potato masher or a hand mixer until they reach your desired consistency.

Taste and adjust seasoning if necessary.

Garnish with fresh chives or parsley, if you like, and serve.