~Creamed Garlic Taters Mashed~
- 3 1/2 pounds King Edward potatoes / russet
- 1 1/2 tablespoons rock / sea salt
- 16 fluid ounces (2 cups) half-and-half
- 6-7 cloves Georgian Crystal garlic, crushed
- 7 ounces of grated Parmesan chesse
- 2 cups half and half
Peel and then dice the potatoes making sure they are all about the same size. Place them in a large saucepan, add the salt, and add enough water to them. Bring that to a boil over medium-high heat and then reduce the heat to maintain a rolling boil. You want to cook the potatoes until they fall apart when poked.
Next heat the 2 cups of half-and-half and the garlic in a medium saucepan over medium heat until it begins to simmer. Remove from heat and set aside for now.
Next remove the potatoes from the pan by draining off the water. Mash them and add the garlic-cream mixture and Parmesan. Now combine them by stirring them all together once they are mixed well let it stand for 4-5 minutes or until the mixture thickens. Once it thickens it is ready to serve.