Crushed New Potatoes with Cream and Fresh Garlic

-Clean 1-2 pounds of new potatoes and boil them whole in a pan of deep, lightly salted water for 15-20 minutes.

-While the potatoes are cooking, peel and lightly crush 3-6 garlic cloves.

-Pour 1 cup cream into a small saucepan and add 2 TBS of finely chopped parsley, (and/or a few sprigs crushed thyme, sage, rosemary, dill) the garlic, a little salt and black pepper.

-Simmer until this mixture is reduced by a third.

-Drain the potatoes, put them in a shallow dish and crush each one lightly with a fork. You want to break the skin and flatten the potato just enough to soak up some of the hot cream.

-Pour the cream and herbs over the crushed potatoes and eat while hot.