- whole cloves Smoked frozen garlic, rinsed, patted dry - 4
- Yukon gold potatoes coarsely chopped (some skin on) - 3 pounds
- butter - 2 tbsp
- bourbon - 2 tbsp.
- brown sugar - 1 tbsp.
- kosher salt - 1 tsp.
- fresh cracked black pepper - 1 tsp.
- half and half - 1 cup
Place potatoes in pot, cover with water and bring to a boil in lightly salted water.
Reduce heat, simmer until tender.
Drain, place in a large bowl. (NOTE: if using sweet potatoes, roast in oven skin on; peel before mashing)
If garlic cloves are frozen solid, microwave for 30 seconds.
Return pan to medium-high heat.
Add butter; cook 2 minutes or until browned and fragrant.
Stir in garlic, saute about 2 minutes to brown and caramelize.
Stir in bourbon and sugar; bring to a simmer until garlic is tender.
Return potatoes to pan.
Mash until smooth, seasoning to taste with salt and pepper.
Remove from heat and stir in half-and-half.
Season to taste.