1/4 c. butter
12 garlic cloves, chopped
1 c. whipping cream
1 tsp. salt
3 lb. baking potatoes, peeled and quartered
1 tbsp. salt
3/4 c. grated Parmesan cheese
3/4 c. minced parsley
Pepper
Additional butter

Melt 1/4 cup butter over low heat. Add garlic, cover and cook until very tender, about 20 minutes. Do not brown. Add cream 1 teaspoon salt. Bring to boil, reduce heat and simmer 10 minutes. Keep warm. Cook potatoes in boiling, salted water until tender. Drain well. Dice potatoes. Strain warm cream into potatoes. Add cheese and parsley. Stir until fluffy. Add more butter and pepper if desired. Serves 6.