1 1/3 lbs. baking potatoes (about 2 lg.), peeled & quartered
12 garlic cloves, peeled
3 tbsp. half and half or whipping cream
2 tbsp. (1/4 stick) butter, room temperature
Salt & pepper
Fresh minced parsley

Combine potatoes and garlic in medium saucepan. Cover with cold water and bring to a boil. Cook until potatoes are tender, about 25 minutes. Drain through fine strainer. Mash well (can mix in blender). Stir in half and half and butter. Season with salt and pepper. Sprinkle with parsley and serve.