Spicy Garlic Mashed Potatoes

modified from Alton Brown’s Spicy Garlic Mashed Potatoes

 

Serves 8

3 1/2 pounds russet potatoes

2 tablespoons kosher salt

16 fluid ounces (2 cups) half-and-half

6 cloves garlic, crushed

1/4 cup Spicy Garlic Saucey Sauce

6 ounces grated Parmesan

 

Method

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. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
3. Cook until potatoes fall apart when poked with a fork.
4. Heat the half-and-half and the Spicy Garlic Saucey Sauce in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
5. Remove the potatoes from the heat and drain water. Mash and add the garlic-cream mixture and Parmesan; stir to combine.
6. Let stand for 5 minutes so that mixture thickens and then serve.