Garlic Mashed Potatoes

Slug Icon WHY THIS RECIPE WORKS Making mashed potatoes isn’t typically a quick endeavor—add roasted garlic to the mix and you’ve really got a project on your hands. We wanted a streamlined recipe. We cut the potatoes into small pieces to promote even, quicker cooking. The small pieces also meant the potatoes could better soak up garlicky flavor. To mimic the flavor of roasted garlic, we sprinkled in a little sugar while sautéing the garlic. Finally, we simmered the potatoes in half-and-half, butter, and the sautéed garlic to avoid the “washing away” of flavor that can come from boiling in just water. See the sidebars that follow the recipe.

SERVES 8 TO 10

Cutting the potatoes into ½-inch pieces ensures that the maximum surface area is exposed to soak up garlicky flavor.

4

pounds russet potatoes, peeled, quartered, and cut into ½-inch pieces

12

tablespoons unsalted butter, cut into pieces

12

garlic cloves, minced

1

teaspoon sugar

1½

cups half-and-half

½

cup water

Salt and pepper

1. Place cut potatoes in 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, 1¼ 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 liquid is absorbed, 25 to 30 minutes.

3. Off heat, add remaining 8 tablespoons butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining ¼ cup half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper to taste. Serve.