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