America's Test Kitchen Garlic Mashed Potatoes

  • Currently 4/5
4 pounds russet potatoes (about 8), peeled, quartered, and cut into 1/2" pieces
12 tablespoons unsalted butter (1-1/2 sticks), cut into 12 pieces
12 cloves garlic, minced
1 teaspoon sugar
1-1/2 cups half-and-half
1/2 cup water
1. Place the cut potatoes in a colander and rinse under cold water until the water runs clear.  Drain thoroughly.
2. Melt 4 tablespoons of the butter in a Dutch oven over medium heat.  Add the garlic and sugar and cook, stirring often, until sticky and straw-colored, 3 to 4 minutes.  Add the rinsed potatoes, 1-1/4 cups of the half-and-half, the water, and 1 teaspoon salt to the pot and stir to combine.  Bring to a boil, then reduce the heat to low and summer, covered, stirring occasionally, until the potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
3. Off the heat, add the remaining 8 tablespoons butter to the pot and mash with a potato masher until smooth.  Using a rubber spatula, fold in the remaining 1/4 cup half-and half until the liquid is absorbed and the potatoes are creamy.  Season with salt and pepper to taste and serve.
Serves 8-10
Dish   Side DishCooking Method   Simmer
Prep Time   less than 15 minutesCooking Time   45 minutes

Sherree Wolfgang

Member since Sep 2010

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