Ingredients

serves 6

　　1 head garlic

　　2 pounds Yukon Gold potatoes, peeled and quartered

　　1 tablespoon sea salt

　　1 cup heavy cream (see Note)

　　1/2 cup (1 stick) unsalted butter

　　Sea salt and freshly ground black pepper

　　2 tablespoons chopped fresh chives

　　

Step 1

Bang the garlic on the counter to break up the cloves; then peel off the skins. Put the garlic and potatoes in a large pot and cover with cold water. Add the salt and bring to a boil, uncovered. Simmer until there is no resistance when a fork is inserted into the potatoes, about 30 minutes. While that’s going, warm the heavy cream and butter in a small pot over low heat until the butter is melted.

　　

Step 2

Drain the potatoes and garlic well in a colander and then put them in a large bowl. While the potatoes are still hot, pour in the warm cream and pulverize the potatoes with a potato masher. Season with salt and pepper; sprinkle with chives before serving.

　　Cooks' Note

　　If you plan on holding the mashed potatoes for a little bit, add an extra 1/2 cup of warm heavy cream so the potatoes will soak up the moisture and remain fluffy.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter