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Mexican | |
| 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 | |
| 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. 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. | |
Unrated | |
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