Directions: |
Directions:Peel and dice potatoes, making sure all are relatively the same size. Place in a wide pot (for better surface contact) and just cover with cold water. If desired refrigerate or place in cold place (northern garage)overnight. This will allow excess starch to settle to the bottom of the pot. If time does not permit, simply soak in the cold water for half an hour, drain and cover with new water.
Add the salt, and bring to a boil over medium-high heat then reduce heat to maintain a gentle boil.
Meanwhile combine the half-and-half, 2 teaspoons of salt and the garlic in a microwave safe container and bring just to a boil using high power a minute at a time. Remove from heat and set aside.
When the potatoes are easily pierced with a paring knife drain them in a colander and return to the dry pan over low heat. (I actually temp the pieces with an instant read thermometer. The interior should be between 195 and 200 degrees Fahrenheit.)
Drain potatoes carefully through a colander and return to hot pot. Turn heat to low and cook another 2 minutes, frequently shaking the pan.
Turn off the heat and mash potatoes with hand masher until mixture looks semi smooth. Work quickly and don't overwork.
Dump the cheese on top of the potatoes then pour the garlic-cream mixture over and stir to combine with a large rubber spatula or spoon.
Let stand for 3-5 minutes so that mixture thickens and then serve topped with pats of butter if desired. |
This recipe for Alton Brown’s Garlic Mashed Potatoes is from