Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 tbsp Kosher salt (for boiling water)
  • 6 large garlic cloves, peeled and smashed
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked white pepper
  • 2 tbsp fresh chives, finely minced
  • 1 tbsp extra virgin olive oil for drizzling

Instructions:

  1. Place the quartered Yukon Golds in a large pot and cover with cold water by at least two inches. Add the kosher salt. Bring to a boil, then immediately reduce to a steady simmer. Cook until a paring knife slides in and out with zero resistance (15–20 minutes).
  2. While potatoes simmer, combine heavy cream, smashed garlic, and half the butter in a small saucepan over low heat. Let the garlic steep in the warming cream for 10–12 minutes to extract essential oils.
  3. Drain the potatoes thoroughly. Return them to the hot pot for 2 minutes over very low heat, shaking the pan constantly to 'steam-dry' and remove excess moisture.
  4. Pass the hot potatoes through a ricer or food mill into a clean bowl for a smooth, aerated texture.
  5. Strain the garlic-infused cream into the potatoes, discarding the garlic solids. Gently fold in the remaining cold butter cubes with a spatula until the mash is glossy and emulsified.
  6. Garnish with minced chives and a drizzle of extra virgin olive oil before serving.