| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 215 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 24 mg |
| Sodium | 438 mg |
| Serving Size | 1 of 12 servings |
| Calories | 215 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 24 mg |
| Sodium | 438 mg |
Reviews
Whoever said they were dry didn’t cook it right. Excellent and creamy
Turned out perfect. Was a hit with the tenderloin at large family gathering. Used heavy cream instead of half and half.
Not good at all….. I had to add tons of seasoning and more liquid to make these edible. The Parmesan and garlic are great, but the potatoes were so dry and bland
Was a bit disappointed with this recipe- made exactly as outlined but the crushed garlic cloves were too overpowering. Some of my guests got mouthful of garlic. I’d recommend mincing the garlic next time.
Wonderfully balanced flavors. A Thanksgiving hit!
So delicious! Made these mashed potatoes for a work potluck, very easy and fast. This is my new favorite mashed potato recipe!
I wasn’t sure I would like them, what with the buttermilk and all, but these potatoes taste amazing and different enough to really separate themselves from typical mashed potatoes.
Best mashed potatoes I have ever made. No gravy needed because they have so much flavor.
Easy great dish we made with lamb burgers they complement it very well, I added a little butter for cream and balance
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