Pomes Lorraine

In a large saucepan, cook potatoes in water with salt and garlic cloves until tender (keep covered). Drain potatoes and discard garlic.

In a skillet saute mushrooms in 2 tbsp olive oil and set aside. With electric mixer on medium high speed, beat potatoes until fluffy, add remaining ⅓ cup butter, egg yolks and half and half. Beat until well blended. Fold in mushrooms and parsley. (If preparing in advance, put finished potatoes into an ovenproof dish, cover and bake at 375 for 45 minutes or until heated thoroughly).