Garlic Mashed Potatoes

Infusing mashed potatoes with the flavor of roasted garlic is easy-if you have an extra hour to roast a head of garlic. Our goal was to find an easier way.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.

Step 3

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, 1 1/4 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 the liquid is absorbed, 25 to 30 minutes.

Step 4

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

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