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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    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.