Garlic Mashed Potatoes

Garlic Mashed Potatoes
Recipe from the November issue of Cook’s Country.
4 pounds russet potatoes, peeled, quartered and cut into ½-inch cubes
12 tablespoons (1½ sticks) unsalted butter, cut into pieces, divided use
12 garlic cloves, minced
1 teaspoon sugar
1½ cups half-and-half, divided use
½ cup water
Salt and pepper

1. Rinse potatoes under cold running water. Drain thoroughly.
2. Melt 4 tablespoons of the butter in a Dutch oven over medium heat. Add garlic and sugar and cook, stirring often, until sticky and straw-colored, 3 to 4 minutes. Add rinsed potatoes, 1¼ cups half-and-half, water and 1 teaspoon salt to pot. Stir to combine. Bring to a 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.
3. Off the heat, add remaining 8 tablespoons butter and mash with potato masher until smooth. Using rubber spatula, fold in remaining ¼ cup half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper. Serve.
Makes 8 to 10 servings.