Time: 45 minutes

Serves: 6

  • 1 head garlic
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 1 tablespoon sea salt
  • 1 cup heavy cream (see Note)
  • 1/2 cup (1 stick) unsalted butter
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped fresh chives

Garlic-Chive Mashed Potatoes

Recipe courtesy Tyler Florence

Bang the garlic on the counter to break up the cloves; then peel off the skins. Put the garlic and potatoes in a large pot and cover with cold water. Add the salt and bring to a boil, uncovered. Simmer until there is no resistance when a fork is inserted into the potatoes, about 30 minutes. While that’s going, warm the heavy cream and butter in a small pot over low heat until the butter is melted.

Drain the potatoes and garlic well in a colander and then put them in a large bowl. While the potatoes are still hot, pour in the warm cream and pulverize the potatoes with a potato masher. Season with salt and pepper; sprinkle with chives before serving.

Note: If you plan on holding the mashed potatoes for a little bit, add an extra 1/2 cup of warm heavy cream so the potatoes will soak up the moisture and remain fluffy.

Edited: October 15th, 2009