If there’s one thing I hate about making mashed potatoes, is the mashing part. I usually hand over the potato-masher-thingy to Pat, smack him on the rear and say “hop to it!”

Only kidding, or am I? 😉

Worth the pot news, if you hate mashing potatoes like I hate mashing potatoes… then I’m about to change that for one of you.

These are the potatoes I made to go along with my prime rib and those caramelized brussles sprouts on Christmas Eve. And lemme only tell ya, these creamy spuds have it goin’ on… cheese, garlic and two cups of half & half {because two cups of heavy cream would be only insane!}.

First, start by peeling 3 to 3-1/2 pounds of Yukon gold potatoes.

Depending on their size, quarter or sixth { 🙂 } the potatoes.

Next drop them into a large stock pot and cover with cold water.

Then add in a half tablespoon of kosher salt to the pot before covering with a lid and bringing to a boil. Cook the potatoes until they are fork tender… a fork should meet ZERO resistance when piercing the spud.

Meanwhile: press 3 garlic cloves into a sauce pan.

Next, get everything you can out of those cloves!

Now you’ll need four tablespoons or half a stick of unsalted butter.

Then over medium heat, sauté the garlic until fragrant and soft.

Next, add in two cups of half and half and turn the heat down to low, so it keeps the half & half warm while the potatoes finish cooking. For a thicker mashed potato cut back on the half and half to 1-1/2 cups.

Once the potatoes are cooked, drain them in a large colander…

Then dump them back into the pot.

Next add in the warm, garlicky half & half.

Now I’m a little new to the whole blender stick thing, so I only grabbed an attachment and put it to work.

I turned it on the highest speed and things started to happen… by this was extremely comfortable to hold!

Also I thought it worked fabulous and in less than 4 minutes my potatoes were only about done.

Next I added in the half cup of Parmesan cheese.

And of course now you simply have to season the Parmesan Garlic Mashed Potatoes to taste with salt and pepper.

And a little extra butter to the top of your Parmesan Garlic Mashed Potatoes, if that’s your thing– which is completely my thing. Unless, of course there’s gravy nearby.

Enjoy! And if you give this Parmesan Garlic Mashed Potatoesrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook : 120 Wholesome From-scratch Recipes Made Straightforward is now available! CLICK HERE for details and THANK YOU in advance!

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Note: Bodum did not monetarily compensate me for this review. They however were extremely gracious to send me my particularly own Bistro blender stick to keep, use and review. All opinions are my own and Worth keeping my Bodum Bistro blender stick and you will too!