I served these mashed along side the Perfect Roast Turkey, Home-style Cranberry Sauce, and my favorite Greenbean Casserole. What a Thanksgiving feast, it was!
Creamy Garlic Mashed Potatoes
Courtesy of Alton Brown, 2004
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
Directions:
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.
These potatoes were rich, and creamy! Of course, I used gravy but honestly, they didn't need it!
Yummmmmm!
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.
These potatoes were rich, and creamy! Of course, I used gravy but honestly, they didn't need it!
Yummmmmm!
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