Yield: about 6 servings


  • 2 lbs. potatoes (Russett or Yukon Gold)
  • 1¼ cups milk
  • ¾ cup heavy cream
  • 4 tbsp. unsalted butter
  • 3 cloves garlic, peeled and smashed
  • Kosher salt
  • 1/3 cup minced fresh chives
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  • step 1: HideShow Images

    Peel the potatoes and cut them into ½-inch cubes. Combine in a Dutch oven with the milk, cream, butter and garlic.  Bring to a boil over medium heat, lower to a simmer, and let cook until just tender, about 15-20 minutes.  Remove and discard the smashed garlic cloves.  Season with salt to taste, then stir in the fresh chives and serve immediately.