Yield: 10 to 12 servings
- 3 1⁄2 pounds russet potatoes
- 2 tablespoons kosher salt
- 16 fluid ounces half-and-half
- 6 cloves crushed garlic
- 6 ounces grated Parmesan
Peel and dice the potatoes, all 3 1⁄2 pounds, making sure the diced pieces are all relatively the same size. Place in a large saucepan, add the 2 tablespoons of kosher 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 16 fluid ounces of half-and-half and the 6 cloves of crushed 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 6 ounces of grated Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.