Garlic Mashed Potatoes

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   Cutting the potatoes into 1/2-inch pieces ensures that maximum surface area is exposed to soak up garlicky flavor.

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   INSTRUCTIONS.

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   1.

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   Place cut potatoes in colander.

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   Rinse under cold running water until water runs clear.

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   Drain thoroughly.

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   2.

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   Melt 4 tablespoons butter in Dutch oven over medium heat.

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   Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes.

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    Add rinsed potatoes, 1 1/4 cups half-and-half, water, and 1 teaspoon salt to pot and stir to combine.

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    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.

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    3.

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    Off heat, add remaining butter to pot and mash with potato masher until smooth.

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    Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy.

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    Season with salt and pepper.

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    Serve.

No additional tips available.