Garlic Mashed Potatoes

Ingredients

• ½ cup heavy cream
• ⅓ cup whole milk
• 1 teaspoon table salt
• 3 lb gold potatoes
• ½ cup salted butter
• 8 large cloves garlic (peeled and smashed (see note))
• ¼ teaspoon ground black pepper
• Chopped chives for topping (optional)

Steps

1. 1

   Wash and scrub potatoes, peel, then cut into 1 ½” (4cm) pieces (make sure the pieces are all similar in size, that way they cook evenly). Place in a strainer and run under cold water for at least a minute. Place in a large pot, cover with at least an inch (2.5cm) of cool water and salt generously.

2. 2

   Transfer pot to stovetop and bring to a boil over medium/high heat, stirring occasionally. Cook until potatoes are tender and easily pierced with a fork. Meanwhile, prepare your garlic butter:

3. 3

   Garlic butter: While the potatoes are boiling, melt butter in a small or medium saucepan over low heat. Once melted, add the garlic cloves and cook, stirring occasionally, for at least 10 minutes (I just let them cook while the potatoes boil). After at least 10 minutes of cooking (garlic should be super fragrant) remove the garlic cloves from the butter and discard.

4. 4

   Slowly pour milk and cream into the garlic butter and stir, cooking until warmed.

5. 5

   Once potatoes are tender, drain well, return to the pot and let sit for 3-5 minutes (to let excess water evaporate).

6. 6

   Pour the warmed butter/milk/cream mixture evenly over the potatoes and add salt and pepper. Mash well and run through a ricer if desired. Taste-test and add more salt/pepper if needed.

7. 7

   Serve warm, topped with fresh chopped chives if desired.