Garlic Mashed Potatoes
Cutting the potatoes into 1/2-inch pieces ensures that maximum surface area is exposed to soak up the garlicky flavor.
Serves 8 to 10.
4 pounds russet potatoes, peeled, quartered, and cut into 1/2-inch pieces
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
12 garlic cloves, minced
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
Salt and pepper
1. Place cut potatoes in a colander. Rinse under cold running water until water runs clear. Drain thoroughly.
2. Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water, and 1 teaspoon salt to the pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed 25 to 30 minutes.
3. 3. Off heat, add remaining butter to the pot and mash with potato masher until smooth. Using a rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper. Serve.
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