Cheesy, garlicky and crazy smooth mashed potatoes.
Course Side Dishes
Keyword cheese, creamy, garlic, parmesan, potatoes, side dish, yukon gold
Prep Time 15mins
Cook Time 35mins
Total Time 50mins
Author Laurie McNamara
3½poundsyukon gold potatoespeeled and quartered
1/2tablespoonkosher saltplus more to taste
2cupshalf & halfsee notes
3clovesfresh garlicpressed through a garlic press
1/2cupParmesan cheesefreshly grated
kosher saltto taste
freshly ground black pepper
Throw the peeled and quartered potatoes into a large pot and fill with cold water. Season with a half tablespoon of kosher salt, cover and bring to a boil. Reduce the heat to medium-low and cook until a fork meets zero resistance when piercing a potato.
While the potatoes cook, add pressed garlic and the four tablespoons of butter into a saucepan. Saute on medium heat until the garlic is fragrant and soft. Add in the two cups of half and half and reduce the heat to low to keep warm.
Once the potatoes are cooked, drain into a large colander and place them back into the pot. Pour in the warm buttery, garlicky half and half. Using an immersion blender or even a hand mixer, blend until there are no lumps remaining.
Add in the grated Parm and season with salt and black pepper. I taste as I go... that's the best part!