Serves 10. You can cut recipe in half if serving less, or save for leftover meal.
4 lbs russet potatoes (aprx. 8 medium size), peeled and cut into 1/2 inch chunks
8 TBS butter, cut into 8 pieces
12 cloves garlic
1 tsp sugar
1 1/2 cups half and half (you can substitute milk or combination of milk 1 cup and sour cream 1/2 cup)
1/2 cup water
salt & pepper
Rinse cut potatoes in a colander under cold water.
Melt 4 TBS of the butter in a Dutch oven or large heavy pot with lid over medium heat. Add the garlic and sugar. Cook stirring continuously until garlic is golden in color, about 3 minutes. Turn down the heat if the butter starts to darken or burn.
Add the rinsed and drained potatoes to the pot, 1 1/4 cups half and half, water, and 1 tsp of kosher salt. Stir to combine and bring to a boil. Then reduce the heat to low and simmer covered for about 20 to 25 minutes. Stir occasionally. You’ll know it’s ready when potatoes are tender and most liquid is absorbed.
Take pot off the heat, add remaining 4 TBS butter and add the 1/4 cup of half and half or milk. Right in the pot, mash with a potato masher until smooth. Or using an electric mixer, mix on low speed until just smooth. Do not mix for too long because potatoes will become gluey if over worked. Add salt and several grinds of pepper to taste. Serve hot.