Why are mashed potatoes considered a holiday dish? They are delicious year round. Just like cranberry jelly in a can, which I really should eat more than once a year. But anyway. Yes, I did make garlic mashed potatoes over the holidays, and have been craving them since. I used this recipe, relying mostly on the accompanying video of Alton Brown himself. I compiled the written instructions with the video instructions, which were a bit different (or maybe just more specific).
(Sorry for the crappy picture– sometimes, eating is a much bigger priority than stopping to take nice pictures)
- 3 1/2 pounds russet potatoes
- 2 tablespoons kosher salt
- 16 fluid oz. (2 cups) half-and-half
- 6 cloves garlic, crushed
- 4-6 oz. Parmesan, freshly grated
Crush garlic cloves. Put in a small pot, and poach them in 16 oz. of half and half. Let it simmer for 10 minutes, turn off the heat, and put a lid on it. Wash, peel, and dice your potatoes.
Soak your potatoes in water for 30 minutes. Then drain the water, put the potatoes in a pot submerged in water (with about 1.5 inches to spare). Add the 2 T of kosher salt, and put them at high heat. As soon as they come to a boil, turn the heat down to low, and simmer for 30 minutes. While your potatoes are cooking, grate the parmesan cheese.
The potatoes are cooked when they are crushable with a fork. Drain your potatoes. Mash them with a potato ricer (or use whatever tools you have). Pour in the garlic-cream. Add grated cheese (I ended up using about 4 of the 6 oz., but that’s just personal preference). Mix, and give it 5 min before you eat.
Urgh. So hungry now. Serves 10-ish, no gravy needed!