Roasted Garlic & Chives
Mashed Potatoes
Mashed potatoes are pretty great most of the time. But, this creamy version flecked out with plenty of chopped chives and a lacing of pureed roasted garlic is hard to be. Particularly if you top it as I did with some fried garlic for extra effect. This is amazing with steak, or a stew with a rich sauce.
Roasted Garlic and Chives Mashed Potatoes Recipe
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(Serves About 4-6)
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Ingredients​
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4 Large Russet Potatoes (Peeled and Cut into 8 Pieces)
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1 Large Head Garlic
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½ Bunch Chives (Finely Cut)
- ¼ Cup Heavy Cream
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½ Stick Butter (Cut into Small Dice)
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½ Teaspoon Kosher Salt
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½ Teaspoon Ground Black Pepper
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2 Teaspoons Olive Oil
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2 Cloves Garlic (Thinly Sliced) – Optional for Garnish
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Instructions​
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Slice the whole garlic head in half horizontally.
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Drizzle the cloves of the garlic with olive oil and sprinkle with salt.
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Wrap in foil and roast in the oven at 400 degrees Fahrenheit for 35-40 minutes.
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When cooked, squeeze all of the cloves to release the roasted garlic and mash with the back of a fork to a smooth paste.
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You can bake or boil your potatoes. For this recipe, I boiled them in salty water for 20 minutes, or until they could be easily pierced with a sharp knife.
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Drain the potatoes well and place in a bowl.
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Mash the potatoes. You can use a potato ricer or a traditional potato ricer. The former will give you a more smooth product. I like the texture of traditionally mashed.
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Add the heavy cream in two or three batches, each time slowly whipping the potatoes to incorporate. Don’t whip too vigorously. You don’t want to overwork the potatoes.
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Do the same with the butter and the garlic puree together. Again being gentle as you incorporate.
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Stir in the chopped chives (reserving some for garnish).
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Season with salt and pepper to taste.
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Place in a serving bowl and sprinkle with ore chives and the fried garlic if using.
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Give the dish one crack of black pepper for garnish before serving.