Garlic Mashed Potatoes

Ingredients

• 4 pound srusset potatoes , peeled, quart ered, and cut into 1/2-inch piece s
• 12 tablespoon s (1 1/2 sticks) unsalted butter , cut into piece s
• 12 garlic clove s , minced
• 1 teaspoon sugar
• 1 1/2 cup shalf-and-half
• 1/2 cup water
• Salt and pepper

Instructions

1. Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.
2. Melt 4 tablespoons butter in Dutch oven over medium heat.
3. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes.
4. Add rinsed potatoes, 1 1/4 cups half and half, water, and 1 teaspoon salt to pot and stir to combine.
5. 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.
6. 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.