Recipe: GARLIC-CHIVE MASHED POTATOES
- 1 head of garlic
- 2 pounds Yukon gold potatoes, peeled and quartered
- 1 tablespoon sea salt
- 1 cup heavy cream
- 1/2 cup (1 stick) unsalted butter
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped, fresh chives
Bang the garlic on the counter to break up the cloves, then peel off the skins. Put the garlic and potatoes in a large pot and cover with cold water. Add the salt and bring to a boil, uncovered. Simmer until there is no resistance when a fork is inserted into the potatoes, about 30 minutes.
While that’s going, warm the heavy cream and butter in a small pot over low heat until the butter is melted.
Drain the potatoes and garlic well in a colander then put them in a large bowl. While the potatoes are still hot, pour in the warm cream and pulverize them with a potato masher.
Season with salt and pepper; sprinkle with chives before serving.
If you plan on holding the mashed potatoes for a little bit, add an extra 1/2 cup of warm heavy cream so the potatoes will soak up the moisture and remain fluffy.