Prepare Potatoes: Peel and dice the potatoes into uniform pieces for even cooking.

Cook Potatoes: Place the diced potatoes in a large saucepan, add the kosher salt, and cover with water. Bring to a low boil and cook until the potatoes are tender and easily pierced with a fork.

Infuse Cream: While the potatoes are boiling, combine the half & half and crushed garlic in a separate saucepan. Heat until simmering, then remove from heat and set aside.

Drain Potatoes: Once the potatoes are cooked, drain them thoroughly to remove excess water.​

Mash and Combine: Return the drained potatoes to the pot. Add the garlic-infused half & half and the grated Parmesan cheese. Mash the mixture until smooth and creamy.​

Serve: Transfer the mashed potatoes to a serving dish. Garnish with chopped fresh parsley if desired.