Garlic Mashed Potatoes (Cook's Country Method)

READY IN: 45mins
Recipe by gailanng

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.

Top Review by breezermom

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!

Ingredients Nutrition

Directions

  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.

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