Categories: Potatoes, Side Dish
Ingredients
- 2 lbs potatoes, peeled and cut into large chunks (russet or other baking potato)
- 5 garlic cloves, whole and peeled
- 3 garlic cloves, chopped (optional)
- 1/4-1/2 cup whole milk or 1/4-1/2 cup half-and-half or 1/4-1/2 cup whipping cream
- 5 tablespoons unsalted butter
- 3 -5 tablespoons creme fraiche (or sour cream or whipping cream)
- salt
- black pepper
- 2 -3 tablespoons chopped chives (or thinly sliced green onions)
Directions
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Cook the potatoes and the whole garlic cloves in water to cover over med-high heat until tender, for about 15-20 minutes.
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Drain the potatoes and cooked garlic cloves, and either mash them or put through a ricer or sieve.
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Heat the milk until bubbles form around the edge, then pour into the potatoes and mix together, over med-low heat; then beat in the butter and crème fraiche, and season to taste with salt and pepper.
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If using, add the raw garlic, then mix in the chives.
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Serve immediately.