Categories: Sides

Ingredients

• 2 1/2 lbs. baby red potatoes
• Kosher salt
• 1 stick butter
• 1/2 cup heavy cream
• 1/2 tsp black pepper
• 15 garlic cloves Roasted Garlic (see recipe)
• 2 tbsp chopped chives

Directions

1. In a large pot, combine the potatoes with cold water to cover them by 3 inches. Salt the water until it tastes good. Bring the pot to a boil over high heat, reduce the heat to a simmer, and cook the potatoes until you can pierce them easily with a fork, about 25 minutes.

2. Meanwhile, in a small saucepan, heat the butter, cream, pepper and 1 1/2 tsp salt and keep it warm over low heat.

3. Drain the potatoes, return them to the pot, and add the roasted garlic. Using a potato masher, mash until chunky-smooth, then stir in the warmed cream mixture. Transfer to a serving bowl and sprinkle with the chives.

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