Yield: 4 servings

Prep time:  20 minutes

Cook time: 30 minutes

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

Directions:

1. Peel and dice potatoes, making sure all are relatively the same size. 2. 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.
2. Cook until potatoes fall apart when poked with a fork.
   4. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
3. Remove the potatoes from the heat and drain off the water.
4. Mash and add garlic cream mixture along with the Parmesan.  Stir to combine. Let stand for 5 minutes then serve