- 1 head garlic
- 2 pound potatoes
- 1 tablespoon salt
- 1 cup heavy cream
- 1/2 cup butter
- 2 tablespoon 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.