Cheesy Butter Potatos

1.3lb baby potatoes 3 Tbsps. butter 2 garlic cloves 2 tsps. dried parsley 1 cup cheese - I used a mixture of Italian blend and Mexican blend Preheat oven to 390°F. Place potatoes in pan of boiling water and cook for 15 minutes or until soft enough to lightly mash. Drain potatoes well, then place the potatoes in a roasting tray lined with aluminum foil, for easy clean up. Melt butter in small pan and then crush in garlic. Cook for 2 minutes on a low heat. Remove butter from heat and add parsley. Use back of fork to squash potatoes slightly. You don't want to crush them, just break skins open so butter can ooze in. Pour butter mixture over potatoes, then sprinkle with cheese to taste. Bake 10-15 minutes or until the cheese is melted and everything is bubbling.