Recipe Link

Ingredients

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
8 fluid ounces (1 cups) half-and-half
6 cloves garlic, crushed
3/4 cup grated Parmesan

Directions

Step 1

• 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. About 30 minutes.

Step 2

• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.
• Remove from heat and set aside.

Step 3

• 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 thickens and then serve.