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.
