Categories: Potatoes, Side Dish

Ingredients

• 2 lbs potatoes, peeled and cut into large chunks (russet or other baking potato)
• 5 garlic cloves, whole and peeled
• 3 garlic cloves, chopped (optional)
• 1/4-1/2 cup whole milk or 1/4-1/2 cup half-and-half or 1/4-1/2 cup whipping cream
• 5 tablespoons unsalted butter
• 3 -5 tablespoons creme fraiche (or sour cream or whipping cream)
• salt
• black pepper
• 2 -3 tablespoons chopped chives (or thinly sliced green onions)

Directions

1. Cook the potatoes and the whole garlic cloves in water to cover over med-high heat until tender, for about 15-20 minutes.

2. Drain the potatoes and cooked garlic cloves, and either mash them or put through a ricer or sieve.

3. Heat the milk until bubbles form around the edge, then pour into the potatoes and mix together, over med-low heat; then beat in the butter and crème fraiche, and season to taste with salt and pepper.

4. If using, add the raw garlic, then mix in the chives.

5. Serve immediately.

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