Mashed potatoes with cream and garlic

Ingredients:

• 1.6 kg of Russet potatoes
• 2 tablespoons coarse salt
• 470 ml (2 cups) low-fat cream (10-12%)
• 6 crushed garlic cloves
• 170 gr. grated parmesan

Preparation:

1. Peel the potatoes and cut them into roughly equal-sized cubes. Place them in a large saucepan, add salt, and cover with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook until the potatoes fall apart when pierced with a fork.
   
   In a medium saucepan over medium heat, bring the cream and garlic to a simmer, but do not boil. Remove from heat.
   
   Remove the potatoes from the heat and drain. Mash them, then stir in the garlic-cream mixture and Parmesan. Let sit for 5 minutes to thicken, then serve.