How about some spuds so smooth and creamy you can’t decide whether to eat ’em or shave with ’em?
- 3 1⁄2 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.