Garlic And Chive Mashed Potatoes
Ingredients
4 C. peeled, diced russet potatoes
6 C. water
4 tsp. salt
1 C. heavy cream
1 head garlic
4 Tbsp. chives, chopped
1 tsp. white pepper
4 Tbsp. unsalted butter
Cooking Instructions
Slice the top from the head of garlic, and drizzle with a little olive oil. Season lightly with salt, replace the top slice, and drizzle more olive oil on the outside. Wrap in foil and roast in a 350° oven for 30 to 45 minutes, or until soft. Cool, then squeeze the roasted garlic paste out of the skins and reserve. In a medium saucepan, combine the potatoes, water and 1 tsp. of the salt. Bring to a boil over high heat. Reduce heat to medium-high and cook until tender, 8-10 minutes. Remove from heat and drain. Place the potatoes back in the pot over medium heat. Add the cream, roasted garlic paste, chives, the remaining 3 tsp. salt and the white pepper. Mash vigorously with a potato masher until smooth. You may also use a hand blender or mixer for a smoother consistency. Whisk in the butter and remove from heat; serve immediately.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)