Lets keep this Thanksgiving menu going! Next up, my Garlic and Chive Mashed Potatoes. These are so rich, creamy and full of incredible flavor!!! We’re going to go ahead and utilize the garlic oil we made with the Green Beans with Shallots and Crispy Pancetta. This a great recipe, not only because they are amazing but because they are very easy to make and can be made a day or two in advance.
4 lbs yukon gold potatoes, skins on & large dice
1 1/4 cups light cream
1/2 stick melted butter
2 heaping Tbsp “roasted” garlic cloves (see below)
2 Tbsp garlic oil
a bunch of chives, snipped
salt and pepper
1 cup olive oil
16-20 garlic cloves peeled
In a small sauce pan, over the simmer burner on as low as it goes, add the oil and garlic cloves. Allow to cook for 40-45 minutes. The garlic will have softened and browned lightly and will be sweet almost as if roasted in the oven. My opinion, this is much easier for almost the same result.
Starting with a large pot of salted (3 Tbsp) cold water, boil the potatoes until fork tender. Drain and place back into the pot.
Add in the cream, melted butter, garlic cloves, garlic oil, salt and pepper. Mash until creamy with nearly all the chunks out, unless of course you prefer chunky potatoes.
Stir in the snipped chives, leaving a sprinkle to garnish with. Be sure to taste for salt and pepper, potatoes are one of those veggies that sometimes needs a little extra.