Add potatoes, salt, half and half, garlic, bouquet garni, and bay leaf into a large saucepan and gently boil for 12-15 minutes until potatoes are just fork tender.
Strain potatoes and reserve the cream mixture but discard the bay leaf, garlic, and bouquet. Let potatoes dry out a little in the pan.
Pass the potatoes through a food mill or a ricer into a large mixing bowl.
In the pot, brown the butter, add back in the cream mixture, and reduce for a bit. Add back in to the potatoes along with the mayo, sour cream, parm, and roasted garlic. Mix well until creamy and combined. Season as desired
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|Serving Size: 1 Serving (2048g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2444 (81%)|
|Amt Per Serving||% DV|
|Total Fat 271.6g||362 %|
|Saturated Fat 164.7g||823 %|
|Monounsaturated Fat 74.5g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 832.2mg||256 %|
|Sodium 1384.5mg||48 %|
|Potassium 2627.9mg||69 %|
|Total Carbohydrate 91.7g||27 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 90.9g|
|Protein 61.7g||88 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2999
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