I have two favorite mashed potato recipes. Make Ahead Mashed Potatoes, and these garlic mashed potatoes.
The garlic is sauteed in butter with a little bit of sugar to develop flavor. The potatoes are cooked in the half and half and a small amount of water, and are never drained. The result is creamy mashed potatoes infused with a wonderfully developed garlic flavor.
Garlic Mashed Potatoes
Serves 8 to 16, depending on how many other sides you are serving (and how much your guests love mashed potatoes)
- 4 pounds of russet potatoes that have been peeled, cut into 1/2 inch pieces, rinsed with cold running water, and drained in a colander
- 1 1/2 sticks unsalted butter, sliced
- 20 garlic cloves, minced
- 1 tsp sugar
- 1 1/2 C half and half
- 1/2 C water
- 1 tsp salt
- salt and pepper to taste
- Melt 4 T of the butter in an eight quart Dutch oven (metal or enameled cast iron) over medium heat.
- Add the garlic and sugar and cook until the garlic is lightly browned, about four minutes.
- Add the potatoes, 1 1/4 C of the half and half, water, and 1 tsp of salt.
- Stir and bring to a boil, reduce heat to low, and cover to simmer. Stir occasionally and cook for about 25 to 30 minutes, until most of the liquid is absorbed by the potatoes.
- Remove the pan from the heat and add the rest of the butter and mash the potatoes with a masher until they are smooth (slightly lumpy is okay in my book).
- Fold in the rest of the half and half with a rubber spatula. Add salt and pepper to taste.
Adapted from the October/November, 2008 issue of Cooks Country, one of my favorite resources.
I sprinkled mine with parsley just to make them photogenic.