Place potatoes into large stock pot and add water until potatoes are just covered.

Boil over high heat until potatoes are tender but not mushy- approx 20 minutes.

Drain potatoes in colander and set aside.

In same pot, add oil, butter, and garlic and saute until garlic begins to brown. Do not over cook.

Add milk and cream to the pot and bring to a boil.

Return potatoes to the pot and use a potato masher to mash everything together.

Stir in salt, pepper, garlic powder, and parmesan cheese.

Use more or less seasoning to your taste. If potatoes are too thick, add more milk.