Creamy, Garlicky Mashed Potatoes Recipe

Servings: 6

4 lbs waxy potatoes
1 1/2 cups whole milk
1/2 cup heavy cream
1 head garlic
2 sticks butter (room termperature)
Salt
Pepper
Nutmeg
Chives (for garnish)

Cutting board
Knife
Pot
Colander
Saucepan
Fine grater
Rubber spatula
Potato ricer
Large bowl
Fine sieve
Liquid measuring cup

Peel and crush all the garlic cloves. Scrub potatoes and add to a large pot of cold water with half the garlic cloves. Generously salt the water and bring it to a boil. Cook potatoes until completely tender, approx. 30 – 35 min. Drain and set aside.

Add the milk, heavy cream, and remaining garlic cloves to a saucepan over medium-low heat. Add freshly grated nutmeg to taste. Let cook until ready to use, stirring every once in a while.

Using a potato ricer, mill the warm potatoes into a large bowl, discarding skins. Add butter, season with salt, and stir until butter is completely combined. Strain the milk-cream mixture through a fine sieve into a liquid measuring cup and add about a half a cup at a time to the potatoes, stirring after each addition until the mixture is completely smooth.

Transfer to a serving dish, season with salt and pepper, garnish with finely chopped chives, and enjoy!