Get the creamiest garlic mashed potatoes by adding half-and-half and butter, and beating with an electric mixer. And fresh garlic cloves are the key to great flavor.
Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven or stockpot; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
Beat potatoes, remaining 3/4 teaspoon salt, butter, half-and-half, garlic cloves, and white pepper at medium speed with an electric mixer until smooth. Stir in parsley.
Proof of the Pudding, Atlanta, Georgia
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