Ingredients

2 pounds russet potatoes. Peeled and quartered

1 head garlic, broken into individual peeled cloves

1/8 teaspoon garlic powder (optional)

3/4 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon Armat (Knorr Aromatic Salt, either chicken or meat base)

3 tablespoons grated Parmigiano Reggiano Cheese

1/4 cup heavy cream

Pure Di Patate Con L'Aglio

Serves 4 to 6

Put the potatoes and garlic into a large saucepan with enough cold water to cover by 2-inches. Cover the pot and bring to a boil. Once the water reaches a boil, uncover, reduce the heat to medium-low and cook for 15-20 minutes, until the potatoes and the garlic cloves are so soft they will break with pressure from the back of a spoon. Drain well and return the garlic and potatoes to the saucepan. Mash the potato mixture well, add all the other ingredients except the cream and mix with a sturdy, wooden spoon.

Place the saucepan over medium-low heat and add the cream, stirring continuously until it is incorporated. Turn off the heat and serve.

Cook's Tip:

Here are two other versions of this recipe:

With Roasted Garlic

Slick the top 1/3 off two large heads of garlic, brush with 1 tablespoon of olive oil and place the sliced top back on. Place the garlic in a ramekin, cover with aluminum foil and bake in a 400 F oven for 35 minutes. When cool enough to handle, squeeze ou the garlic pulp. You can do this patiently, one clove at a time, or the whole head at once. Add the garlic pulp to the mashed potatoes and continue with the original recipe.

With Garlic Roasted in Oil

Add the peeled cloves from 1 head of garlic to 2 cups of simmering olive oil. Simmer gently for 30 minutes, until the garlic cloves are completely cooked and very soft. Surprise - you've just made garlic olive oil! Add the soft cloves to the mashed potatoes and continue with the original recipe.