These are by far my favorite mashed potatoes because you only have to use one pot and they contain lots of fresh garlic (don't skimp).
4 pounds russet potatoes peeled and cubed
1 1/2 stick butter, cut into pieces
12 cloves garlic, minced
1 tsp sugar
1 1/2 cups half & half
1/2 cup water
Salt and pepper
Rinse the potatoes and drain until the water is clear. Melt 4 T of butter in a dutch oven cook the garlic and sugar until it is sticky straw colored.
Add potatoes, 1 1/4C half and half, and 1 tsp salt. Stir and bring to a boil. Reduce heat and simmer 25-30minutes until the potatoes are tender. Remove from heat mash add remaining butter and half and half as needed. Season with salt and pepper.
Tip: Flatten the leftovers in a 9x13 pan refrigerate overnight and grill the next day buy cutting them in squares.