Garlic PAMERZAM! Shaving Cream

How about some spuds so smooth and creamy you can’t decide whether to eat ’em or shave with ’em?

  • Ingre­di­ents:
  • 3 12 lbs. Rus­set potatoes
  • 2 tbsp. kosher salt
  • 2 cups half & half
  • 6 cloves gar­lic, crushed
  • 6 oz. grat­ed PAMERZAM!

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 thick­ens and then serve.