- 4 lbs yukon gold potatoes, skins on & large dice
- 1 1/4 cups light cream
- 1/2 stick melted butter
- 2 heaping Tbsp “roasted” garlic cloves (see below)
- 2 Tbsp garlic oil
- a bunch of chives, snipped
- salt and pepper
- Garlic Oil
- 1 cup olive oil
- 16-20 garlic cloves peeled
- In a small sauce pan, over the simmer burner on as low as it goes, add the oil and garlic cloves. Allow to cook for 40-45 minutes. The garlic will have softened and browned lightly and will be sweet almost as if roasted in the oven. My opinion, this is much easier for almost the same result.
- Starting with a large pot of salted (3 Tbsp) cold water, boil the potatoes until fork tender. Drain and place back into the pot.
- Add in the cream, melted butter, garlic cloves, garlic oil, salt and pepper. Mash until creamy with nearly all the chunks out, unless of course you prefer chunky potatoes.
- Stir in the snipped chives, leaving a sprinkle to garnish with. Be sure to taste for salt and pepper, potatoes are one of those veggies that sometimes needs a little extra.