Servings:
Serves 6 Servings
Ingredients
- 1 1/2 pound potatoes
- 1 head garlic
- 1 cup cream or half-and-half
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 cup kosher salt
- 1/4 cup cracked black pepper
Preparation
Baking Directions:
Cook the potatoes in salted water until tender.
Drain potatoes and dry them out in a nonstick pan in a 350º oven for 10 minutes.
While the potatoes are cooking, peel all the cloves from the head of garlic and, in a small saucepan, simmer them with the cream or half-and-half, milk, and butter.
When the garlic is very tender, set the mixture aside.
Puree the potatoes and the garlic mixture through the medium disk of a food mill (do not whip).
Season to taste with salt and pepper.
If necessary, thin with more milk.
Keep warm until serving.
Serving Directions:
Just before serving, stir in snipped chives and crème fraîche.