3 1/2 pounds Yukon Gold Potatoes
2 tablespoons kosher salt
2 cups half-and-half
6 cloves garlic, peeled and minced
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. If you want to peel potatoes ahead of time you can put them in a bowl of water with a splash of lemon or a sprinkle of vitamin c powder to prevent them from browning. This comes in handy during the busy Thanksgiving time. 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.
I serve with a lot of meals. Here they are under my piccatta. Yummy!