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YIELD
8 servings
TYPE
TIME
52 minutes
LEVEL
Intermediate
Here's What You'll Need
1
yukon gold potatoes, heavy cream, butter, garlic, sour cream, chives, salt, black pepper
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2
Peel potatoes, cut into cubes. Place in a pot, then cover with luke warm water. Bring to a boil then cook until potatoes are very tender, about 10-12 minutes.
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3
While the potatoes cook, add heavy cream, butter, and smashed garlic cloves to a pan. Bring to a simmer and heat for 10 minutes. Discard garlic cloves, then set aside until needed.
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4
Drain potatoes, then transfer to a ricer or foley mill. Place the foley mill over a bowl, then turn the handle to press the potatoes through. Repeat until all potatoes are riced.
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5
To the bowl of potatoes, add warmed heavy cream and butter, sour cream, chives, salt, and pepper. Stir to combine. Serve with additional chives on top. Enjoy immediately!
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