3 1/2 pounds russet potatoes
2 tablespoons sea salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic grated on Gourmet Grater (start with grater wet for garlic)
6 ounces grated Parmesan from grater (keep grater dry for cheese!)
Freeze dried Parsley to garnish on top
Peel and cut potatoes. Add potatoes and salt into a pot, 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 paste 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 with parsley on top!!
