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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.
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Step-by-Step.
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Great Roasted Garlic Flavor
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1.
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Cook the minced garlic (and a little sugar) in butter until the garlic is sticky and straw-colored; this blooms the garlic's sweet flavor and tempers its harshness.
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2.
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For deeply integrated garlic flavor, toss the raw potatoes with the garlic-butter mixture, ad the half-and-half and water directly to the pot, cover, and gently cook until tender.
