Creamy, garlicky mashed potatoes

Step 1/4

• ⅓ head garlic
• ⅝ kg waxy potatoes
• salt

• cutting board
• knife
• pot
• colander

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.

Step 2/4

• 118⅓ ml whole milk
• 40 ml heavy cream
• nutmeg

• saucepan
• fine grater
• rubber spatula

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.

Step 3/4

• 75 g unsalted butter (room temperature)
• salt

• potato ricer
• bowl (large)
• fine sieve
• liquid measuring cup

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.

Step 4/4

• salt
• pepper
• chives (for garnish)

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

Enjoy your meal!