Herb-Garlic Mashed Potatoes

8 cloves garlic, sliced
5 tbsp unslated butter, cut up
1 cup heavy cream (whipping)
1 tsp chopped fresh thyme
4 lb Yukon gold potatoes, peeled and cut into large chunks
2 tsp salt
1/2 tsp black pepper
1/4 c chopped fresh parsley

In saucepan, cook garlic in butter in covered saucepan over low heat for 20 min until garlic is knife-tender
Add cream and thyme; keep warm
In large pot, cover potatoes with water, add 1 tsp salt. Cover and simmer 15 min until tender.
Reserve 1/2 c cooking liquid. Drain potatoes, return to pan and dry over low heat for 2 min.
Remove potatoes from heat, remove garlic from cream and add the garlic to the potatoes and mash them.
Pour in cream; mash until fluffy (adding reserved liquid if needed.)
Add remaining 1 tsp salt, pepper and the parsley and serve.

Serves 12.

245 cal/serving 3 g protein, 32 g carbs, 12 g fat, 3 g fiber, 40 mg cholesterol, 567 g sodium

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