|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||freshly ground pepper|
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.