Ingredients
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4 pounds russet Potatoes
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12 tablespoons Unsalted Butter
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12 Garlic
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1 teaspoon Sugar
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1½ cups Half-and-Half
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½ cup Water
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Salt
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Black Pepper
Directions
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 that could be made ahead of time. We started with the garlic. We found that sautéing minced garlic with a bit of sugar offered great roasted garlic flavor in a fraction of the time it would take to roast a whole head. We tested simply mixing the sautéed garlic with a batch of mashed potatoes, but tasters complained that the dish didn’t seem cohesive. Instead, we decided to cook the potatoes with the garlic to infuse them with flavor from the start. Although our Classic Mashed Potatoes recipe calls for boiling the potatoes whole, that technique wouldn’t work here. Instead, we peeled, cubed, and rinsed the potatoes to remove excess starch that could make the finished mash gluey. We then added the rinsed potatoes, half-and-half, butter, and a small amount of water to the pot with the sautéed garlic and let everything simmer together. The small pieces of potato soaked up tons of garlic flavor, and since we were cooking them in a small amount of liquid, no flavor was lost in draining.
Steps
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1
Done
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Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. |
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2
Done
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Melt 4 tablespoons butter in Dutch oven over medium heat. Add garlic and sugar and cook, 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. |
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3
Done
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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. |
