Ingredients
Serves 3-4
| 6 cups | water | |
| 3 | large russet potatoes, peeled and cut into 2" chunks | |
| 1 cup | heavy cream | |
| 3 Tbsp | Pastene Garlic Oil | |
| 2 Tbsp | Pastene Grated Parmesan Cheese | |
| 2 tsp | thyme | |
| 2 tsp | salt | |
| 2 tsp | freshly ground pepper |
Directions
Prep time: 10 minutes | Cook time: 15-20 minutes
- In a 2-quart saucepan, bring 6 cups of water to a rolling boil.
- Add the salt and potatoes and cook for 15 minutes or until the potatoes are tender.
- Drain the water and add the remaining ingredients.
- Mash by hand, garnish with thyme and serve hot.
