Ingredients:

• 5 pounds peeled Idaho potatoes
• 1 pint heavy cream
• 3 ounces butter, unsalted
• 4 ounces parmesan cheese, grated
• 3 ounces roasted garlic

Instructions and Comments:

Put cream and butter in large pot. Heat on stove on medium high heat until simmers. Boil the potatoes in water for 30-45 minutes. When the potatoes are tender, strain off the water and place the potatoes in an electric mixer or mash by hand. On medium speed, mix until potatoes are slightly mashed. Add 1/2 cream and butter mix, and blend on second speed for 1 minute. Add the roast garlic and parmesan cheese. Start to add the remaining milk and butter and blend until the potatoes start to look creamy.