📝 About This Recipe
Elevate the humble spud with this ultra-creamy, gluten-free masterpiece that balances the mellow sweetness of roasted garlic with the sharp brightness of fresh chives. By using high-starch Yukon Golds and a traditional ricer technique, we achieve a cloud-like texture that is never gummy or heavy. This dish is the ultimate comfort food, providing a luxurious side that feels both rustic and refined.
🥗 Ingredients
The Potatoes
- 3 pounds Yukon Gold Potatoes (peeled and cut into uniform 2-inch chunks)
- 2 tablespoons Kosher Salt (for the boiling water)
- 1 piece Bay Leaf (dried)
The Garlic Infusion
- 8-10 pieces Garlic Cloves (peeled and smashed)
- 1/2 cup Unsalted Butter (high-quality, grass-fed preferred)
- 1 cup Heavy Cream (at room temperature)
- 1/4 cup Whole Milk (to adjust consistency)
Seasoning & Finish
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon White Pepper (ground, for a clean look)
- 3 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
-
1
Place the peeled and cubed Yukon Gold potatoes into a large, heavy-bottomed pot and cover with cold water by at least 2 inches.
-
2
Add 2 tablespoons of kosher salt and the bay leaf to the water; starting with cold water ensures the potatoes cook evenly from the outside in.
-
3
Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
-
4
While the potatoes simmer, place the butter and smashed garlic cloves in a small saucepan over low heat.
-
5
Let the garlic gently poach in the melting butter for about 10 minutes until the cloves are soft and fragrant, being careful not to brown them.
-
6
Pour the heavy cream and milk into the garlic butter and heat until steaming, then remove from heat and let steep.
-
7
Once potatoes are done, drain them thoroughly in a colander and discard the bay leaf.
-
8
Return the drained potatoes to the hot pot over low heat for 1-2 minutes, shaking the pan to 'steam dry' them and remove excess moisture.
-
9
Pass the hot potatoes through a potato ricer or food mill into a large warm bowl for the smoothest possible texture.
-
10
Strain the garlic-infused cream mixture through a fine-mesh sieve to remove the garlic solids (or mash the soft garlic into a paste and add it back if you like an intense punch).
-
11
Slowly fold the warm cream and butter mixture into the potatoes using a silicone spatula; do not overmix or they will become gluey.
-
12
Season with sea salt and white pepper, adjusting to your preference.
-
13
Fold in the fresh minced chives at the very last second to preserve their bright green color and oniony aroma.
-
14
Transfer to a serving bowl, create a well in the center with a spoon, and drizzle with a touch of olive oil or an extra pat of butter.
💡 Chef's Tips
Always start your potatoes in cold water to ensure the starch granules swell evenly. Avoid using a blender or food processor, as the high speed releases too much starch and creates a sticky, gummy texture. Ensure your cream and butter are warm when adding them to the potatoes to keep the temperature consistent and the texture light. If you want an even deeper flavor, roast a whole head of garlic in the oven beforehand and squeeze the paste into the cream. Yukon Golds are the gold standard for mashing due to their naturally buttery flavor and medium starch content.
🍽️ Serving Suggestions
Pair with a pan-seared ribeye steak and a glass of bold Cabernet Sauvignon. Serve alongside roasted chicken with a gluten-free herb gravy. Excellent as a bed for red-wine braised short ribs. Top with crispy fried shallots for an extra layer of texture. Accompany with steamed green beans almondine for a balanced, vibrant plate.