Garlic Mashed Potatoes (Cook's Country Method)
- Reviews 12
Ready In: 45 mins
Serves: 6-8
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off