Thoroughly drain the canned hearts of palm, then rinse under cool water to remove excess brine. Pat dry with paper towels.

Slice hearts of palm into 1-inch pieces.

Place chopped hearts of palm in a pot of lightly salted water or vegetable broth. Bring to a gentle boil, then simmer for 5 minutes until tender.

Carefully drain the cooked hearts of palm and give them a gentle shake to remove any lingering liquid.

In a small saucepan over low heat, melt butter into heavy cream until smooth and steaming.

Using a potato masher, mash the hearts of palm while gradually pouring in the warm cream mixture. Stir until creamy.

Sprinkle in minced garlic, salt, and freshly ground pepper. Taste and adjust seasoning.

Spoon the warm fauxtatoes into a serving bowl and garnish with chives or parmesan.