Ingredients
2 large heads of garlic, halved
2 Tbsp olive oil
1 lb Yukon gold potatoes, peeled and diced
1 lb red potatoes, peeled and diced
1 stick butter, cubed
½ cup crème fraiche
3 Tbsp chives, chopped
Salt and pepper to taste
Preheat oven to 450 degrees.
Place halved garlic heads on a sheet pan and drizzle with olive oil, season with salt and pepper. Roast until soft, about 35-40 minutes. Remove from oven to let cool. Squeeze cloves into a bowl and using a fork mash garlic until it forms a paste.
Place potatoes in salted water and bring to a boil. Cook until fork tender, 15-20 minutes. Drain and return to pot, stirring to dry potatoes out. Using a handheld masher mix in garlic paste, butter, chives and crème fraiche until desired consistency is reached. You can also place in a stand mixer to achieve a smoother texture. Season with salt and pepper.
Photo by jspatchwork on Flickr
