5 garlic cloves, unpeeled
2 Tbs. olive oil
3 lb. russet potatoes, peeled and cut into 2-inch pieces
1 Tbs. kosher salt, plus more, to taste
2 cups half-and-half
3 Tbs. unsalted butter, cut into 3 pieces
3 Tbs. minced fresh chives
8 oz. bacon, cut into 1/4-inch pieces and cooked until crispy
Freshly ground pepper, to ta
|8||large russet potato|
|3 tbsp||unsalted butter|
|3 tbsp||chives, chopped|
|2 cups||2 % milk|
Roast garlic cloves in oven set to 350 degrees F for approx 25 mins
Add potatoes and salt to water and make sure they are completely covered with water. Bring to boil and then turn to medium heat, letting them simmer for 15 minutes. When done, they will be easily pierced by a fork. Drain water carefully in colander .
Cut bacon in 1/4 pieces and fry until crispy.
Add butter garlic and milk to the pot on low heat and whisk unltil butter is melted. add potatoes through a ricer or with a masher and cream until smooth. Add Bacon and chives.
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