Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain them well to avoid excess moisture.

Mash the potatoes in a bowl, adding in the butter, heavy cream or milk, salt, and pepper. Stir until smooth and creamy, then set aside.

Heat olive oil in a separate pan over medium heat.

Sauté the crushed garlic in the heated oil until fragrant, around 1-2 minutes. Be careful not to let it brown.

Add the fresh green beans to the pan and cook for about 5-7 minutes, or until they are tender yet still crisp.

Toast the sliced almonds in a dry pan over medium heat for a few minutes until golden.

Serve the creamy mashed potatoes alongside the sautéed green beans. Sprinkle the toasted almonds on top.