Parmesan-Garlic Mashed Potatoes
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 10 to 12 servings
Ingredients:
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
6 tablespoons unsalted butter
6 cloves garlic, peeled and roughly chopped
16 fluid ounces (2 cups) half and half
6 ounces grated Parmesan, plus extra for serving
1 teaspoon white pepper, plus extra for serving
Directions:
Peel and dice potatoes, making sure all are relatively the same size. Place in a 6 to 7-quart heavy pot or Dutch oven, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce the heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork, 15 to 20 minutes.
While the potatoes cook, melt the butter in a small saucepan over low heat. Add the garlic and gently simmer until the garlic is golden and fragrant, about 15 minutes.
Heat the half and half in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Drain the potatoes in a colander or mesh strainer, then return to the pot and the heat. Toss and shake gently for 1 minute to cook off any surface moisture, then remove from heat.
Pour all of the garlic butter and the parmesan, followed by a quarter of the half and half. Begin folding gently with a rubber spatula, adding the half and half bit by bit as you go until it is all incorporated.
Next, blend the potatoes with a handheld mixer until mostly smooth, 30 seconds to 1 minute. Take care not to overblend, as they will become gummy. Let it stand for 5 minutes to allow the mixture to thicken. Serve with additional parmesan and white pepper, if desired.
Recipe courtesy of Alton Brown.com