12 garlic cloves, minced
1 c. whipping cream
1 tsp. salt
3 lbs. baking potatoes, peeled and quartered
1 tbsp. salt
3/4 c. grated Parmesan cheese
3/4 c. minced parsley
1/4 c. butter
Freshly ground pepper

Melt the butter in a heavy small saucepan over very low heat. Add garlic; cover and cook until very tender, stirring occasionally, about 20 minutes - do not brown. Add the cream and 1 teaspoon salt. Simmer 10 minutes and keep warm. Meanwhile, boil the potatoes in water with the tablespoon salt; cook until tender. Drain well. Mash the potatoes until smooth. Add the cream mixture, cheese, and parsley; stir until fluffy. Top potatoes with parsley and additional butter if you wish. Serve immediately.

Serves 6.