Place the peeled potato chunks and whole garlic cloves into a large pot. Cover with cold water by at least one inch and stir in 1 tablespoon sea salt. Bring to a boil over high heat, then lower to medium and simmer for 15 to 18 minutes until potatoes are completely tender when pierced with a fork.

Drain thoroughly in a colander. Return the drained hot potatoes and softened garlic back into the warm dry pot over low heat for 1 to 2 minutes, shaking gently to let excess steam evaporate. Removing residual surface moisture is essential for ultra-fluffy, non-watery potatoes.

While the potatoes cook, melt 1/2 cup of butter in a light-colored stainless steel skillet over medium heat. Swirl frequently as the butter melts, foams, and begins to crackle.

After 4 to 5 minutes, the milk solids will turn a deep golden-amber color and release an intensely fragrant nutty, toffee-like aroma. Immediately pour into a heatproof bowl along with all browned specks to stop the cooking.

Pass the hot potatoes and boiled garlic cloves through a potato ricer or food mill directly into a large serving bowl. Ricing yields cloud-like, lump-free potato ribbons without developing gluey starches.

Slowly drizzle in the warm brown butter and warm heavy cream. Gently fold with a wooden spoon or silicone spatula until the potatoes absorb the fats into a silky, pillowy cloud. Season with flaky sea salt and cracked black pepper.

Transfer to a warm ceramic serving bowl. Brown the remaining 2 tablespoons butter until nutty and spoon into a shallow crater in the center. Shower with finely snipped chives, flaky sea salt, and serve immediately warm.