Mashed Potatoes Extraordinaire

OK...you ahve a bag of potatoes in the pantry. Easy side dish? Mashed potatoes, right? Sure, butthe only way they will be an exciting addition to the meal is if you let your kids sculpt with them. Or maybe a food fight?

Sometimes it's the simple things. An addition of a fresh herb and some good-quality cheese and mashed potatoes take on an entirely new (and more delicious) life.

Mashed Potatoes with Parmesan Cheese anFresh Thyme
From Food & Wine.
Makes 12 servings. (But it's easily divisable.)

6 pounds Yukon Gold potatoes, peeled and quartered
4 garlic cloves
1 cup half-and-half
1 1/2 sticks unsalted butter
3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup)
2 tablespoons chopped thyme leaves, plus sprigs for garnish
Kosher salt

In a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half, butter and cheese to the pot and heat until melted; add the thyme. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir over moderate heat until very hot. Transfer to a bowl, garnish with thyme sprigs and serve.