Garlic Parmesan Mashed Potato

• 3 1/2 pounds idaohan potatoes
• 2 tablespoons kosher salt
• 16 fluid ounces (2 cups) 1%
• 6 cloves garlic, crushed
• 6 ounces grated Parmesan

1. Peel and dice potatoes, making sure all are relatively the same size.
2. Place in a large saucepan, add the salt, and cover with water.
3. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
4. Cook until potatoes fall apart when poked with a fork.
5. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
6. 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