Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 6 cloves (18g) garlic, peeled and lightly smashed
  • 1 tsp (6g) kosher salt
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/2 tsp (1g) cracked black pepper
  • 2 tbsp (15g) fresh chives, finely chopped

Instructions:

  1. Place the cubed potatoes and smashed garlic cloves in a large pot. Cover with cold water by at least 2 inches. Add a generous pinch of salt.
  2. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for 15–20 minutes or until the potatoes are tender enough to be easily pierced by a fork.
  3. Drain the potatoes and garlic in a colander. Return the drained potatoes to the hot pot over low heat for 60 seconds, shaking gently to evaporate excess moisture.
  4. Heat the butter and heavy cream in a small saucepan until the butter is melted and the liquid is simmering.
  5. Mash the potatoes and garlic together until no large lumps remain.
  6. Gradually pour in the warm cream mixture, folding gently with a spatula or masher until the texture is glossy and holds a soft peak. Stir in black pepper and chives.