Garlic Mashed Potatoes

This mashed potato recipe is a favorite side dish at our house. The potatoes pack a lot of flavor, and don’t even require gravy (although they taste great with gravy, too). For nice, fluffy mashed potatoes, use russets rather than red or yellow skinned potatoes.

Garlic Mashed Potatoes

• 3 1/2 pounds russet potatoes, peeled and diced
• 1-2 TBS kosher salt
• 2 Cups half and half
• 6 cloves garlic, peeled and crushed
• 6 oz grated parmesan cheese
• 1 TBS finely chopped chives, for garnish

Place potatoes in a large saucepan, add the salt, and cover with water. Bring to a boil 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, remove garlic, and set aside.

Remove the potatoes from the heat and drain. Mash potatoes with a potato masher, and fold in the half and half mixture and Parmesan. Let stand for 5 minutes so that mixture thickens, top with chives, and then serve.