Alton Brown's Creamy Garlic Mashed Potatoes

3 1/2 pounds russet potatoes
2 tablespoons salt
2 cups cream
6 cloves garlic, crushed (6 tsp)
6 ounces Parmesan cheese ( 3/4 cup)

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the cream and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Ice Cream Pudding Dessert

60 Ritz crackers
1 square of margarine melted
Crush crackers and mix in margarine and pat into a 9 x13 pan

1/2 gallon vanilla ice cream
2 small pkgs instant coconut cream pudding

Let ice cream get mushy and mix in pudding. Pour on top of ritz crackers, freeze. Then spread 8oz cool whip over top of pudding mixture and top with coconut or a few crushed ritz crackers. Refreeze. Thaw just a few minutes before cutting and serving.

*This isn't really a food storage recipe, but we tried it and liked it, and I wanted to share.