Prep 15 mins
Cook 30 mins
From Cook's Country TV. Some notes: 1) This method is to avoid the washed-away flavor of boiled potatoes. 2. The purpose of the sugar is to mimic that sweet flavor without oven roasting. 3) Cut the potatoes into small pieces to allow more surface area to soak up garlic flavor and to promote even cooking. 4) ...and most importantly, to eliminate excess starch, which produces gluey mashed potatoes, give the raw, cut russets a good rinse under running water before adding them to the pot to simmer.
- 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 1⁄2 cups half-and-half
- 1⁄2 cup water
- salt and pepper
- parsley, cheddar cheese or scallion, optional garnish
- 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.
- 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.
- 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.
- Top with garnish.
So delicious! What I really love about this....it's easy to make. No draining of cooking juices, just mash it all in....garlic potato heaven. Thanks for sharing!
I scaled this recipe back to 2 serves and used Carismas potoatoes (a low gi white potatoe and there was more than enough to serve the 3 pf us) but had a oops moment and I put all the half and half (made my own using half milk and half thicken/doubled cream) in step 2 so just cooked till tender and mashed with liquid and omitted 1 tablespoon of the butter in the final mash it was rich enough at that point and totally decadent. Thank you gailang for a special occasion mash potatoe, made for Ausie/Kiwi Swap #60 Janauar4y 2012
Ok how weird is it that just as I was reading your recipe on how to make a really good non-gluey mashed potato, I have America's Test Kitchen on in the background and they are making THE SAME recipe and talking about why it works.... I feel like I'm in the Twilight Zone. And am definitely making these for Thanksgiving, thanks Gailanng!
Oh yum, Gailanng! These were definitely non-gluey and were wolfed by all. It took us the full 30 minutes, but our range is wonky. These were so good, I think someone (DH) should reward the effort and buy me a new range...