Garlic Mashed Potatoes recipe

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• 2 pounds russet potatoes (peeled and cut into 1" cubes)
  Ingredient note

  Source: 2 pounds russet potatoes (peeled and cut into 1" cubes)
• 1 teaspoon + As Needed salt
  Ingredient note

  Source: 1 teaspoon salt; Source seasoning: salt and pepper to taste
• ¾ cup half and half
  Ingredient note

  Source: ¾ cup half and half
• ½ cup salted butter
  Ingredient note

  Source: ½ cup salted butter
• 6 cloves garlic, peeled and sliced
  Ingredient note

  Source: 5-6 cloves garlic, peeled and sliced; upper source range endpoint used for shopping.
• ½ teaspoon dried parsley
  Ingredient note

  Source: ½ teaspoon dried parsley
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper to taste

1. Place the potatoes into a large pot and cover with cold water. Add the salt.
2. Bring to a boil over high heat, then reduce the heat to medium and continue simmering about 8 minutes, until tender.
3. Meanwhile, in a small skillet, combine the half-and-half, butter, garlic, and parsley. Bring to a low simmer over medium heat and let simmer (don’t boil!) until the potatoes are cooked, stirring occasionally. (If it appears separated, it is fine.)
4. When the potatoes are cooked, drain them and add the half-and-half mixture to the potatoes in the pot. Mash until smooth. Taste and add salt and pepper to your preferences.