Garlic+Mashed+Potatoes


 * Try #1** I was a little worried when I still saw all the liquid (at 20 minutes into cooking time) and wondered if the potatoes would soak up all the half and half. But after 25-30 minutes, they did. I also added some parsley too. The next time I'd like to try chives from the garden or cilantro. I bet that would be great too.

4 pounds of russet potatoes, cut into 1/2 inch cubes 12 tablespoons butter, cut into pieces 12 cloves of garlic, minced 1 teaspoon sugar 1 1/2 cups half-and-half 1/2 cup water Salt and pepper Parsley, chives, and or cilantro (optional)
 * Ingredients**

1. Place cut potatoes in colander. Rinse under cold water until water runs clear. Drain thoroughly. 2. 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 potatoes, 1 1/4 cups of half-and-half, water and 1 teaspoon of salt to pot and 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 heat, add remaining butter to pot and mash with potatoe masher until smooth. Using a rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper. Serve
 * Instructions**