This recipe for roasted-style garlic mashed potatoes from America's Test Kitchen uses a shortcut to get the roasted garlic flavor. Ordinarily to roast garlic, you take a whole head of garlic and slice off the top. Wrap the whole thing in foil, and roast in the oven for an hour.

This recipe cooks the garlic on top of the stove, and that's why I call it 'roasted-style.' You could cut down on the amount of butter.

Creamy Garlic Potatoes

4 pounds Russet potatoes peeled and cut into 1/2 inch pieces
4 tbsp unsalted butter
12 cloves minced garlic
1 tsp sugar
1/2 cup water
1 1/4 cups half and half
3/4 tsp salt
8 tbsp butter
1/4 cup half and half

Rinse the potatoes under cold water until it runs clear. Melt the butter in a Dutch oven and stir in the garlic and sugar. Cook over medium to medium low heat until straw colored and sticking together, about 3 to 4 minutes. Add water, half and half, and salt. Stir in the raw potatoes and stir around to coat. Bring to a simmer and cover. Reduce heat to low and cook until potatoes are soft, 20 - 25 minutes. Check occasionally and stir around. When potatoes can be mashed easily with a spoon, remove from the heat and add 8 tbsp butter. Mash with potato masher. Fold in 1/4 cup half and half.