Directions
- 1Chop 5 lbs of russet potatoes and put them into cold water.
- 2Bring the potatoes to a boil so that they cook evenly and salt them really well.
- 3While potatoes are boiling, prepare the milk mixture: put in a bowl 3 cups of heavy cream, some thyme, 6 roasted garlic cloves (or plain cloves), and some rosemary.
- 4Bring the milk mixture to a boil, just short of it and leave it on medium-low.
- 5After about 25-30 minutes, when potatoes are fork tender, strain them and set aside.
- 6Strain the heavy cream mixture.
- 7Add 2 sticks of butter to the heavy cream mixture. Save a few tablespoons for the top.
- 8Use a potato ricer to get rid of the potato skins.
- 9Add the garlic, butter, chives, salt and pepper.
- 10Mix until smooth and creamy.
- 11Transfer to a dish and spread on the top some extra butter, chives, and black pepper.
Ingredients
- 5 lbs russet potatoes
- 3 cups heavy cream
- 6 cloves roasted garlic cloves from turkey
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 sticks butter
- 0 salt
- 0 pepper
- 0 chives
Equipment
knifepotstovecolanderpotato ricermeasuring cupbowlspoonfork
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