Because the garlic cloves are boiled with the potatoes, they make their presence felt sweetly rather than shoutily, and the Parmesan provides a gentle tang. Put the prepared potatoes and garlic ...
add the garlic and bring to a very gentle simmer, stirring constantly. Add around 100ml/3½fl oz of the pasta cooking water and the grated Parmesan and stir until melted. Season with salt and pepper.
Start by sautéing the garlic and herbs until aromatic, which will bring out the flavor. Then, add in heavy cream, chicken stock, sun-dried tomatoes and Parmesan and reduce the sauce until thickened.