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Best Mashed Potatoes


4 lbs of your favorite potatoes (avoid red if you can)
10 ounces of half and half, about 1 1/2 cups(avoid fat free if you can)
4 garlic cloves (halved)
2 tbs butter
grated parmesan (to taste)
paprika (to taste)
black pepper (to taste)


Peel and dice (8-10 cuts) potatoes and soak in water for about 30 minutes (you may leave a little bit of the skins on if).
Bring to a boil until potatoes and buttery soft. Drain the water and add 2 table spoons of butter.

In a different saucepan heat the half and half and add the garlic cloves (if you don't like garlic as much, simply add garlic salt instead OR if you love garlic, smash the garlic in).

Mash the potatoes and add the cream mixture 1/2 cup at a time, you may not need the entire mixture. Add salt, paprika, pepper, and parmesan. Wait 5-7 minutes for mashed potatoes to cool down, if the potatoes are too thick, warm up the cream mixture and add a little bit more.




Nutritional Information Per Serving

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