Recipe courtesy Alton Brown, 2004

Prep Time:20 min
Inactive Prep Time:--
Cook Time:30 min
Level:Easy
Serves:10 to 12 servings

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
DirectionsPeel 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.

 


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