- 10 potatoes, peeled and cut
- 10 cloves garlic peeled
- 3 tbl butter
- 1 cup of cream
- 1/4 cup chopped chives
what is there really to say about mashed potatoes? they are a favorite in most households and very easy to make. they compliment steaks and meat loafs, veggies and stews, it’s a side loved by most.
my uncle, who is one of my kitchen gurus, made garlic mashed potatoes one thanksgiving. ever since, i have been doing the same. basic mashed potatoes are made with butter and milk, but why not cream, and with the addition of an herb, how can you go wrong.
this recipe is actually very light. it’s the perfect harmony of butter and cream with the added crunch of chives and the aroma of garlic. pure mashed potato heaven.
garlic chive mashed potatoes
- add your cut potatoes and whole cloves of garlic to a large pot and bring to a boil. gently simmer them until you can pierce them with a fork, drain.
- add the drained potatoes back to the pot and add butter and cream. mash with a potato masher. i like to do this by hand, i find it gives them a nice rustic appearance and also tends to keep them on the lighter fluffier side.
- when mashed, add chives (don’t mash the chives) and stir with a spoon. taste, season with salt, serve.
these mashed potatoes are light and fluffy, aromatic with a bite. love them and i hope you will too.
happy weekend!
Any suggestions for an accompanying gravy that's a little different than the norm?
i usually make gravy with chicken stock and wine or sherry, some fresh herbs and of course butter and flour to make your rue. believe it or not, my gravy recipe is adapted from a willams-sonoma recipe i saw in their catalog years ago.
http://www.williams-sonoma.com/recipe/turkey-cutlets-with-herbed-pan-gravy.html?cm_src=RECIPESEARCH