Recipe Database
Garlic Mashed Potatoes
Garlic Mashed Potatoes
Serves: 10

Cutting the potatoes into 1/2-inch pieces ensures that maximum surface area
is exposed to soak up garlicky flavor.

4 pounds russet potatoes , peeled, quartered, and cut into 1/2-inch pieces
12 Tbls. (1 1/2 sticks) unsalted butter , cut into pieces
12 garlic cloves , minced
1 tsp. sugar
1 1/2 cups half-and-half
1/2 cup water
Salt and pepper

Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly.

Melt 4 Tbls. butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water, and 1 tsp. salt to pot and stir to combine. 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.

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.


These recipes were performed at the Mother-Ship. Big Green Egg Headquarters in Tucker, Georgia on 10/31/2009. Kevin Jenkins (Fats) on the microphone, Chef Fred Genovese at the prep table and Sous Chef Mike Stock with prep help provided by Bobby Lee Culver. Our thanks go out to the staff at Big Green Egg for the terrific venue and to our staff of producers Karen Jenkins and Linda Genovese for keeping the show together and keeping us on task.