The chives in our garden are beginning to look a bit sad, but they inspired me to add this dish to our Thirdsgivingday feast (the third day after Thanksgiving – an Eileneism). The kids were having Thanksgiving dinner with friends, so I was doing the Roast Turkey thing as our Sunday feast.
This dish is something to make when you are using your oven to cook a main dish. The time and cooking time will vary depending on the temperatures used the main dish. How you mash your potatoes are a personal preference, but I like to use a potato-ricer. This is a device that looks like a giant garlic press. The press forces the chunks of potato through tiny holes and produces rice thick strands of feathery potato. Mixed with butter and cream this produces perfectly smooth fluffy mashed potatoes.
4-7 cloves of garlic
½ tsp. olive oil
2-3 Idaho potatoes, peeled and chunked
½ tsp. kosher salt
2 Tbs. fresh chives, snipped
3 Tbs. butter
¼ cup half & half
1. Put whole cloves in a small custard cup and drizzle the olive oil over the cloves. This may be done early so that they cloves are cool enough to handle when you are bringing the dish to completion.
2. Put the cup in the oven, and shaking occasionally, bake until golden brown, about 15-20 minutes.
3. Start boiling the potatoes, in salted water, about 30 minutes before the main dish is done.
4. While the potatoes are boiling, mash the roasted garlic with the side of a knife to make a paste.
5. When the potatoes are tender, drain and process the chunks with the potato-ricer.
6. Add the rest of the ingredients and whisk lightly. Serve immediately.