Garlic Mashed Potatoes with Chives
I don’t know anyone who doesn’t like mashed potatoes. But the trick to really delightful, decadent, delicious mashed potatoes that you might be tempted to consume under the influence of hedonistic infatuation is ridiculously simple. Bake, not boil the potatoes first, so as they cook water evaporates from them to be replaced by – you guessed it, seasoned cream! Duh!
Yield: six portions as a side dish accompanying others
Equipment: Roasting pan or half sheet tray, chef’s knife, paring knife or peeler, cutting board, small saucepan, fine edge microplane or nutmeg grater, measuring cups and spoons, ricer or potato masher, fine mesh strainer, wooden spoon, large bowl, strong wire whisk, oven-proof dish, tin foil.
Ingredients:
6 Idaho potatoes, about 2 pounds
1 cup heavy cream, more if needed
¼ cup butter
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
2 tablespoons finely minced garlic
2 teaspoons kosher salt
Kosher salt to taste
Freshly ground black pepper to taste
1/3 cup finely minced chives
Directions:
- Preheat the oven to 400 degrees.
- Wash and prick the potatoes and bake them on a roasting pan or half sheet tray for ninety minutes with at least an inch and a half space between them. This allows for the water content of the potatoes to be expelled and evaporate.
- While the potatoes are baking combine the cream and butter with all the seasonings in a small pan and simmer over gentle heat to infuse. Strain.
- While the potatoes are still quite warm, peel them and push the flesh through a ricer or wide mesh sieve into a bowl. Then drizzle in the strained cream and whisk with a strong wire whisk to combine the potatoes and cream. Taste for seasoning. Potatoes require more salt than most vegetables. (Professional tip: when you have over-salted a ragout or soup adding a peeled cut up potato helps to reduce the salinity.) They should be very soft and creamy. If they are not and you need to add more cream, remember to heat the cream before adding it. To reheat put them in an oven proof dish, cover with tinfoil and heat at 350 degrees until heated through.
- Fold in the minced chives just before serving.
