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Garlic Mashed Potatoes
4 lbs russet potatoes , peeled, quartered, and cut into 1/2-inch pieces
12 tablespoons unsalted butter , cut into pieces
12 garlic cloves , minced
1 teaspoon sugar
1 ½ cups half-and-half
½ cup water
salt and pepper
parsley, cheddar cheese or scallion , optional garnish
1. Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
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 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. Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.
4. Top with garnish.