Ingredients:

  • 5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1.5-inch chunks
  • 2 tbsp Sea salt
  • 6 cloves Fresh garlic, peeled and smashed
  • 2 Dried bay leaves
  • 1 cup Unsalted high-fat butter
  • 1 cup Heavy cream
  • 1 tsp Freshly cracked black pepper
  • 1 tbsp Fresh chives, chopped (optional garnish)

Instructions:

  1. Place potato chunks, smashed garlic, and bay leaves into a large stockpot. Cover with cold water by at least two inches. Add sea salt. Bring to a boil over high heat, then reduce to a steady simmer.
  2. Simmer for 20 minutes until a fork slides in and out with zero resistance. Drain immediately once tender.
  3. Discard bay leaves and let the potatoes sit in the colander for 2 minutes to let steam escape.
  4. While potatoes dry, combine 1 cup butter and 1 cup heavy cream in a small saucepan. Heat until the butter is melted and the liquid is steaming.
  5. Pass the hot potatoes (and the boiled garlic cloves!) through a ricer back into the warm, empty pot.
  6. Pour in half the warm cream mixture. Fold gently with a spatula. Continue adding liquid until the texture is silky and holds its shape.
  7. Fold in 1 tsp black pepper and top with 1 tbsp fresh chives. Serve immediately while the steam is still rising from the bowl.