Ingredients:
10 large potatoes, peeled and cut into 1 inch cubes
6 garlic cloves ( or equivalent)
8 tablespoons butter
2/3 cup whipping cream or 2/3 cup heavy cream
3 ounces cream cheese
2 eggs
1/2 cup minced chives
1 1/2 tablespoons salt
1/2 teaspoon white pepper
Directions:
Using a large pot, cover potato cubes and garlic with water.
Bring to a boil over medium heat, reduce to low, then simmer until tender and easily pierced by sharp knife (about 30 min).
Press potatoes and garlic through a ricer.
Stir in the rest of ingredients using a wire whisk.
Serve immediately or store in an ovenproof casserole dish.
This can be prepared up to a week ahead and frozen.
If defrosted warm potatoes at 350 F for 30 minutes.
If frozen warm at 350 F for 75 minutes.
(Optional Instructions- Bring a large pot of water to a boil. Boil potatoes for about 20 minutes until tender as above. Put potatoes through ricer and combine with all other ingredients including garlic which could have been minced garlic in a jar from supermarket).
Servings: 14
Time preparation: 20 min.
Time total: 50 min.