Prep Time:     20 min
Cook Time:    30 min

Serves:     10 to 12 servings

Ingredients

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

Directions

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan 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, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
 

Cruise Critic Member: IRL_Joanie