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Parmesan-Garlic Mashed Potatoes

Add pizzaz to your holiday mashed potatoes with this Parmesan-garlic variation. The secret to this velvety smooth puree? Half and half...and lots of it.
This recipe first appeared on Food Network.com.
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 10 to 12 servings

Software

  • 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

Procedure

  • 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, 15 to 20 minutes.
  • 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.