Garlic And Chive Mashed Potatoes

• 4 pounds yukon gold potatoes skins on & large dice
• 1 1/4 cups light cream
• 1/2 stick melted butter
• 2 tablespoons garlic cloves "roasted", see below
• 2 tablespoons garlic oil
• 1 bunch chives snipped
• salt
• pepper
• garlic oil
• 1 cup olive oil
• 20 garlic cloves peeled

1. In a small sauce pan, over the simmer burner on as low as it goes, add the oil and garlic cloves. Allow to cook for 40-45 minutes. The garlic will have softened and browned lightly and will be sweet almost as if roasted in the oven. My opinion, this is much easier for almost the same result.
2. Starting with a large pot of salted (3 Tbsp) cold water, boil the potatoes until fork tender. Drain and place back into the pot.
3. Add in the cream, melted butter, garlic cloves, garlic oil, salt and pepper. Mash until creamy with nearly all the chunks out, unless of course you prefer chunky potatoes.
4. Stir in the snipped chives, leaving a sprinkle to garnish with. Be sure to taste for salt and pepper, potatoes are one of those veggies that sometimes needs a little extra.

gold potatoes, light cream, butter, garlic, garlic oil, chives, salt, pepper, garlic oil, olive oil, garlic

Taken from www.yummly.com/recipe/Garlic-and-Chive-Mashed-Potatoes-1659934 (may not work)