A very simple recipe from the master of Good Eats. Very forgizing recipe, too. Easy to ramp up the garlicky-ness or scale back. Goes well with beef dishes, especially steak. The again... what doesn't go with steak?
Ingredients
3½ lbs (approx. 5-6 med) potatoes
2 tbsp salt (he calls for Kosher salt, but I've always used table salt, with no issues)
2 cups half-and-half (I used 1 cup milk and 1 cup heavy cream; it's the same thing)
5-6 cloves garlic, crushed
¾ cup (6 oz) grated parmesan cheese
Instructions
Peel and wash the potatoes. Dice into large chunks (no bigger than 2"), and try to keep the sizes consistent.
Place in a large pot and fill with water to cover the potatoes. Add salt, and bring to a boil over medium-high heat. You'll cook these until a fork goes into the chunks easily.
Careful not to overcook them, or they'll disintegrate!
While the potatoes are cooking, combine the garlic and half-and-half (or milk and heavy cream) in a medium sauce pan and heat until it simmers. Then remove from heat and set aside.
Don't let it boil or boil over!
?
Drain the potatoes and start mashing them up. Stir in the half-and-half and parmesan cheese. I've experimented with adding it a little at a time and dumping it all in, and I haven't noticed a difference in the results so long as you mix it well. Let stand for 5 min to thicken.