Peel and cube potatoes so that they are uniform in size.
Place potatoes in a large pot and cover with one inch of cold water.
Bring to a boil and then reduce heat to maintain a steady rolling boil. Cook until potatoes are tender all the way through (approximately 15-20 minutes). Be careful not to overcook or the potatoes will become too starchy.
Drain potatoes in a colander and return to pot.
Add butter and half-and-half. Mash with a potato masher until lumps are gone.
Stir in cheese, and then the garlic powder, salt and dried parsley.
Serve and enjoy!
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.