2 pounds russet potatoes, peeled and cut into large chunks
1 1/2 pounds English peas, or 2 pounds frozen peas
2 cups heavy cream
1/2 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon minced garlic (about 3 to 4 cloves)
Salt and freshly ground black pepper
Grated Parmesan, optional
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