Thoroughly scrub the potatoes and rinse in running water. If using larger potatoes, cut them in half or in 4, to make about 1 – 1.5 inch pieces. Peel garlic cloves.

Place the potatoes in a pot and cover with water. Add about 1 tablespoon of salt. Bring to a boil and cook for about 15-20 minutes or until the potatoes are easily pierced with a fork.

If using larger sized potatoes that were cut in half or in quarters, add enough salt to make the water a little saltier than soup (lets say). Alsoo, take care not to overcook, so the potatoes hold shape in the sauce.

Drain the water.

While the potatoes are cooking, wipe down the mushrooms with a wet paper towel.

Slice the mushrooms into ¼ inch slices. Peel & dice the onion.To a skillet add couple tablespoons of olive oil, heat over medium high heat, add onions and saute until translucent and slightly browned. Remove to a different plate.

Add couple more tablespoons of oil, turn the heat to high and sear the mushrooms, stirring often for a couple minutes.

Add the wine to the mushrooms, deglaze the skillet by scraping any bits that stuck to it and cook until all moisture evaporates. Add the sauteed onions, cooked potatoes, pressed garlic, heavy cream, salt and pepper, you want to under-season at this point since the Parmesan will add more saltiness in the end. Stir. Taste and adjust the seasoning. Cook for a couple minutes until the heavy cream sauce reduces and coats the potatoes nicely. Add grated Parmesan and stir again.

Add chopped parsley, stir again and serve while hot.