- 3.5 lbs Russet or Yukon Gold potatoes
- 6 cloves of garlic, crushed
- 16 oz half and half
- 2 T salt
- 6 oz Parmesan cheese, shredded
Poach the garlic in the half and half for 10 minutes, then remove from heat and cover.
Wash, peel, and slice potatoes. Soak in cool water 30 minutes, then drain.
Place potatoes into a pot of water large enough to hold potatoes and an inch and a half of water above them. Add salt.
Bring to a boil over high heat, then reduce to low heat. Simmer until potatoes break easily with tongs (approx. 30 min.).
Drain the water, return to heat. Add the garlic cream mixture.
Mash the mixture together, add Parmesan cheese and mash it in by hand.
Allow to rest five minutes.