Ingredients:

  • 2.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
  • 2 tbsp fine sea salt
  • 0.5 cup heavy cream
  • 0.5 cup sour cream
  • 0.5 cup unsalted butter, room temperature and cubed
  • 3 cloves garlic, smashed
  • 1 tsp freshly cracked black pepper
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Place potato chunks and smashed garlic in a large pot. Cover with cold water by at least 2 inches and add salt.
  2. Bring the water to a boil, then reduce to a simmer. Cook for 20 minutes until the potatoes slide off a knife easily.
  3. Drain the potatoes thoroughly in a colander. Immediately return them to the still-hot pot over low heat for 60 seconds to evaporate residual surface moisture.
  4. In a small saucepan, gently warm the heavy cream and sour cream together (do not boil).
  5. Mash the potatoes using a hand masher or potato ricer while gradually incorporating the cubed butter and the warm dairy mixture until smooth.
  6. Season with freshly cracked black pepper and garnish with chopped fresh chives before serving.