Rapid skillet “roasting” of the garlic and “braising” the potatoes instead of the traditional boiling retains every drop of flavour in these garlic mash potatoes with a hint of maple syrup.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minIngredients
Directions
Rinse the potatoes under cold running water until the water runs clear. Drain.
Melt ¼ cup of the butter over medium heat in a large pot or dutch oven. Add the garlic and maple syrup and cook, stirring very often to avoid scotching until it becomes sticky and just begins to start changing colour, about 3 minutes.
Add the potatoes, salt and milk, ½ of the cream and water. Increase heat and bring to a boil, then cover and reduce heat to a simmer; stirring regular to avoid scorching until most of the water has been absorbed and the potatoes are cooked through. This should take about 25 to 30 minutes.
Remove from heat and mash the potatoes with the remaining butter. Fold in the remaining cream (as needed) and stir until creamy.
Adjust seasoning with additional salt and a generous amount of freshly ground black pepper.
Serve.
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