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Categories:Viewed: 93 - Published at: 5 years ago
Ingredients
- 8 medium potatoes (gold or white rose)
- 1 tablespoon salt
- 3 cloves garlic, crushed
- 1 1/2 cups heavy cream
- 3/4 teaspoon sea salt
- 3/4 teaspoon fresh ground pepper
- 1 1/2 sticks unsalted butter
Method
- Chop potatoes into 1-2" dice. Cover with filtered water add one tablespoon salt, bring to a boil and boil for aprox. 10 minutes (until tender but not soggy).
- Meanwhile, heat oven to 375 degrees.
- When potatoes are done, drain, put back in pan, add butter, cream and garlic. Whip with hand held beater over low heat until large chunks are gone and butter is melted. Add sea salt and pepper, adjust for taste and beat again to incorporate. You want the potatoes on the almost creamy side, but be careful not to over-mix or they will become gummy.
- Transfer to souffle or baking dish and bake in 375 degree oven for 35-40 minutes or until potatoes have formed a golden crust.
- Serve and enjoy!
- *Note: Healthy Version: Substitute l cup chicken stock for 1 cup of the heavy cream.
