Chive Mashed Potatoes

By CheeseDiva

Ingredients

• 2 lbs. waxy potatoes
• 1 lb. russet potatoes
• 12 garlic cloves, peeled and crushed
• 1 cup buttermilk
• 1 ⁄4 cup heavy cream
• 10 tbsp. butter
• 1 ⁄2 tsp. chopped fresh winter savory
• 1 ⁄2 bunch chopped chives
• Sea salt and freshly ground pepper to taste

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

You can use a mix of dense, waxy potatoes like chaleurs and floury russets for this hearty mash.

1. Put peeled potatoes and crushed garlic cloves into a large pot of cold water and gently boil over medium heat until tender, about 40 minutes. Reserve 1⁄2 cup of the potato cooking water and drain potatoes and garlic in a colander.

2. Preheat oven to 425°. Bring the buttermilk and heavy cream to a simmer in a saucepan over medium heat (mixture will separate and look curdled), and then set aside.

3. Return potatoes and garlic to a large pot over medium-low heat and season to taste with sea salt and pepper. Pour in three quarters of the hot buttermilk and cream and mash potatoes coarsely with a potato masher. Thin mashed potatoes with remaining hot buttermilk and some of the reserved cooking water, if you like.

4. Stir in 6 tbsp. of the butter, fresh winter savory and chives. Adjust seasonings.

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