1 large Russet Potato
1/3 cup half and half
1 garlic clove
1-2 oz Parmesan Cheese, fresh, finely grated

Peel, dice and put potato in pan. Cover with water and add 1 teaspoon of salt to water. Boil on medium-high heat for about 15 minutes or until potato pieces break apart easily with a fork.

Meanwhile, use a garlic press or mince the garlic clove. Heat garlic and half and half in a separate pan until simmering.

When potatoes are easily broken apart with a fork drain into a colander.
Put the potatoes back in pan and add the garlic milk mixture and Parmesan cheese.
Mash. The potatoes will thicken. Season with fresh ground pepper.

Note: If you dont have half and half you can substitute milk but you may want to add a little butter and add the milk mixture in parts to make sure it doesnt make the potatoes too runny...or you could go the other route and use heavy cream, which I am so guilty of doing!