Ingredients:

  • 2.2 kg (5 lbs) Yukon Gold Potatoes (or Russets), peeled and cut into uniform 5 cm (2 inch) chunks.
  • 1 Tbsp (15 ml) Kosher Salt (for the boiling water).
  • 1.5 whole bulbs Fresh Garlic, cloves separated, peeled, and gently smashed (about 12–15 cloves).
  • 115 g (1/2 cup or 1 stick) Unsalted Butter, divided (85g for the confit, 30g for finishing).
  • 30 ml (2 Tbsp) Olive Oil (high-quality neutral oil preferred).
  • 240 ml (1 cup) Heavy Cream (35% fat).
  • 120 ml (1/2 cup) Whole Milk.
  • 2 tsp (10 g) Fine Kosher Salt, or to taste.
  • 1/4 tsp (1 g) Freshly Ground White Pepper (highly recommended for clean flavour).
  • 1 Tbsp (15 g) Fresh Chives, finely chopped (for garnish/flavour).

Instructions:

  1. Confit the Garlic: In a small saucepan over the lowest possible heat, combine 85g of the butter, the olive oil, and the smashed garlic cloves. Cook very slowly for 15–20 minutes, until the garlic is extremely tender and golden brown, but not burnt. This process mellows the garlic and infuses the fat.
  2. Heat the Dairy: Add the heavy cream and milk to the saucepan. Gently warm the mixture until steaming, but do not allow it to boil. Remove from the heat and allow the garlic to continue steeping while the potatoes cook.
  3. Strain (Optional): For a completely smooth mash, strain the warm infusion through a fine-mesh sieve, discarding the cooked garlic solids. (Alternatively, reserve the soft garlic cloves and mash them directly into the potatoes for a stronger flavour.)
  4. Cook the Potatoes: Place the prepared potato chunks in the large stockpot and cover them completely with cold water by about 2 inches (5 cm). Add 1 Tbsp of Kosher Salt to the water. Bring the water to a rapid boil over high heat, then immediately reduce the heat to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are easily pierced with a fork.
  5. Drain and Dry: Immediately drain the potatoes using a large colander. Return the drained potatoes to the empty, warm pot. Place the pot back on the low heat for 1–2 minutes, shaking constantly, to dry out the starches and prevent a watery result.
  6. Rice the Potatoes: Press the hot potatoes through a potato ricer or food mill directly back into the pot. Work quickly while the potatoes are still steaming hot.
  7. Add Fat: Add the remaining 30g of cold, cubed unsalted butter to the riced potatoes and fold gently until melted.
  8. Incorporate Dairy: Gradually pour about two-thirds of the warm garlic-cream mixture into the potatoes. Using a rubber spatula, fold the mixture gently until just combined. Do not whisk or overmix.
  9. Check Consistency and Season: Add more cream infusion until the desired consistency is reached. Stir in the 2 tsp of fine Kosher Salt and White Pepper. Taste and adjust the seasoning aggressively. Transfer the mash to a serving dish and sprinkle with fresh chives.