Cut petite potatoes into quarters. In a deep pot, boil the quartered potatoes in salted water until you can easily slide a fork into them - about 12-15 minutes.
Pour water and potatoes into a colander, discarding all water.
Transfer potatoes back into the same pot they were boiled in. Immediately add minced garlic, and using a potato masher, mash the potatoes into the garlic.
Mash in butter, then mash in cream.
Switch to a large spoon, and stir in seasonings, parmsean, and sour cream. If you want the potatoes to have a creamier consistency, simply add more cream (or milk).
Serve hot! Garnish with finely chopped chives for a beautiful presentation. Also top with a small slab of butter.