Ingredients:

  • 2.5 lbs Yukon Gold Potatoes, peeled and quartered
  • 1 cup Heavy Cream
  • 8 tablespoons Unsalted Butter, softened
  • 1 head of Garlic
  • 1/2 cup Olive Oil
  • 1/4 cup Chopped Fresh Chives
  • Salt and freshly ground Black Pepper to taste

Instructions:

  1. Peel garlic cloves, keep whole. Place garlic and olive oil in small saucepan. Simmer over low heat until garlic is soft and golden (do not brown!). Remove from heat and set aside (garlic infused oil will be used later)
  2. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender (easily pierced with a fork).
  3. Drain potatoes thoroughly. Return potatoes to the pot.
  4. Add heavy cream, butter, and garlic infused oil (reserving the cooked garlic cloves for now) to the potatoes. Mash until smooth and creamy (use a ricer for an even finer texture).
  5. Mash in the cooked confit garlic cloves from the garlic infused olive oil. Season with salt and pepper to taste. Stir in chopped chives.
  6. Serve immediately and Enjoy