Description
A rich and creamy side dish featuring the mellow sweetness of roasted garlic and the brightness of fresh chives for a velvety finish.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and cubed
- 1 head of garlic
- 4 tbsp unsalted butter, softened
- 1/2 cup heavy cream, warmed
- 2 tbsp fresh chives, finely chopped
- 1 tbsp olive oil
- 1 tsp salt, plus more for boiling water
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft.
- Place cubed potatoes in a pot of cold salted water. Bring to a boil and simmer for 15-20 minutes until fork-tender.
- Drain potatoes and return them to the pot over low heat for 1-2 minutes to evaporate excess moisture.
- Squeeze the roasted garlic cloves out of their skins and mash into a smooth paste with a fork.
- Mash the potatoes using a hand masher or ricer until no large lumps remain.
- Fold in the roasted garlic paste and butter until combined.
- Gradually stir in the warmed heavy cream until the mash is smooth and creamy.
- Stir in chopped chives and season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting and Boiling
- Cuisine: American