1 sm. lemon, grated
1 c. fresh parsley, chopped
1 med. garlic clove, minced
2 lb. sm. red potatoes, unpeeled and quartered

Cook 15 minutes in water, drain; return to saucepan. Mash over low heat, add 1/2 cup heavy cream, 1 stick butter, 1 teaspoon salt. Add lemon mixture and serve.