Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 tbsp fine sea salt
  • Cold water to cover
  • 6 large cloves fresh garlic, smashed and peeled
  • 1/2 cup unsalted high-fat butter
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked white pepper
  • 2 tbsp fresh chives, finely minced

Instructions:

  1. Place the potato chunks in a large pot and cover with cold water by at least an inch. Add the sea salt and bring to a simmer over medium-high heat. Once boiling, reduce to a steady simmer and cook for 15–20 minutes, or until a paring knife slides into a potato with zero resistance.
  2. While the potatoes boil, combine the smashed garlic cloves, butter, and cream in a small saucepan over low heat. Simmer gently for 10 minutes without reaching a rolling boil. Strain the garlic out (or mash it in for a rustic finish) and keep the liquid warm.
  3. Drain the potatoes thoroughly in a colander. Return the dry pot to the stove over low heat. Add the potatoes back to the pot and toss them gently for 1–2 minutes until the surfaces look floury and the steam subsides to ensure a non-gummy texture.
  4. Pass the hot potatoes through a potato ricer or use a hand masher. Gradually fold in the warm garlic-infused cream and butter mixture using a silicone spatula until just combined and velvety. Season with kosher salt, white pepper, and garnish with chives.