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