Peel and dice potatoes, making sure all a relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat in then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half and half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic cream mixture and parmesan, stir to combined. Let's stand for 5 minutes so that your mixture thickens and then serve