Heat the oven to 350 degrees.

Set out the half and half, butter, and cheese to come to room temperature.

Place the potatoes in a large pan and cover with cold water. Bring to a boil. Boil for 15- 20 minutes or until your potatoes will gently slide off a fork when pierced.

Drain completely.

Using a potato masher or a mixer, mash the potatoes until they are smooth and no lumps remain. Stir in the cream, butter, 2/3 cups cheese, garlic salt and parsley. Add salt and pepper to taste.

Spoon into a oven proof serving dish. Dot the top with a few tiny pats of butter and sprinkle the remaining 1/3 cup cheese over the top of the potatoes. Stir in so that a thin layer of potatoes covers the cheese and butter.

Heat in the oven for 10 minutes or until the hidden cheese and butter have melted.