Monday, November 30, 2015

Garlic Mashed Potatoes

3 1/2 lbs. russet potatoes
2 Tbsp. kosher salt16 oz (2 c.) half-and-half6 cloves, garlic, crushed6 oz. grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size.  Place in a large saucepan.  Add the salt and cover with water.  Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes fall apart when poked with a fork.  Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.  Remove from heat and set aside.  Remove the potatoes from the heat and drain off the water.  Mash and add the garlic-cream mixture and Parmesan; stir to combine.  Let stand for 5 minutes so that mixture and then serve.