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Garlic Mashed Potatoes

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ServingsServes 10
Potato Type: Russet
Cuisine: American
Prep Method: BoiledMashed

Dish

Side Dish

Servings

10

Ingredients

  • 3 1/2 lbs. russet potatoes
  • 2 Tablespoons kosher salt
  • 16 fluid ounces (2 cups) half-and-half
  • 6 cloves garlic, crushed
  • 6 ounces grated Parmesan

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Preparation

  1. Peel your potatoes and cut them into uniform, 2-inch pieces. Uniformity will ensure they cook evenly.
    • Note: If you opt to leave the skins on, dice your potatoes slightly smaller, so you’re not left with overly large chunks of skin in your final mashed potatoes.
  2. Add diced potatoes to a bowl of cold water and let them sit for a few minutes—you should see starch sink to the bottom of the bowl. Then rinse them 2-3 times until the water runs clear.
  3. Transfer your potatoes to a large stockpot and add enough cold water to cover them by about 1-2 inches.
  4. Over high heat, bring your pot to boil and then reduce to a simmer. Cook the potatoes until they are fork-tender and offer no resistance when pierced with a knife.
  5. Once cooked, drain the potatoes in a colander and allow them to sit for 1-2 minutes to release steam.
  6. Meanwhile, heat the half-half and garlic in a saucepan over medium heat until simmering. Remove from heat and set aside.
  7. If you’re using a ricer or food mill, place it over another pot to catch the potatoes as you pass them through. You can also use a masher or whisk to mash them directly in the pot you used to boil them. Add the garlic-cream mixture and Parmesan. Stir to combine. Let stand for 5 minutes and serve.

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