Peel and dice potatoes to equal sizes.

In large saucepan, add the salt and cover with water.

Bring to a boil over medium high heat and 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. Then 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 the Parmesan; stir to combine.

Let stand for 5 minutes so that mixture thickens and then serve.