Ingredients :
- 3 1/2 pounds potatoes
- 2 tablespoons kosher salt
- 16 fluid ounces half and half or milk
- 6 cloves garlic, crushed
- 6 ounces grated Parmesan
Method :
- Peel and dice potatoes to equal sizes.
- In 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. Then 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 the Parmesan; stir to combine.
- Let stand for 5 minutes so that mixture thickens and then serve.
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