Thanksgiving taste-test: Ultimate mashed potatoes

I'll be spending the next few weekends testing recipes for Thanksgiving dinner.

Ingredients
6 pounds Yukon gold potatoes, peeled and quartered
4 cloves garlic, peeled
1 cup half & half
12 tablespoons unsalted butter

Method
Put the prepared potatoes and garlic in a large pot filled with fresh cold water and bring to the boil. Turn the heat to a simmer and cook until the potatoes are tender, 20 minutes.

Drain in a colander and shake out the excess water. Add the half & half and butter to the pot and heat until melted together. Push the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Garnish with freshly grated parmesan, fresh chopped parsley, or sweet paprika.