Carrabba's Mashed Potatoes
3 1/2 pounds russet potatoes
16 ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a
large saucepan 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, salt, and Parmesan; stir to combine. Let stand for 5
minutes so that mixture thickens and then serve.