Boil potatoes off in a large pot of salted water until tender. Drain the water and place potatoes back in pan.
In a large saucepan, heat heavy cream, butter and garlic to a light simmer. Once cream starts to simmer, turn off the heat and add to the potatoes. Mash together. Fold in cheese, peppercorns and salt, to taste. Garnish with chopped chives.
Recipe courtesy of Aaron McCargo, Jr.