1) In a large saucepot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium, let simmer 8 minutes, or until potatoes are tender. Drain, Return potatoes to saucepot.
2) In small nonstick skillet over medium heat, cook garlic in oil 5 minutes, or until lightly golden and tender, stirring occasionally. Let cool 1 minute, or until cool enough to handle; peel and lightly mash with fork.
3) Add garlic, butter, cream and broth to saucepot with potatoes. Using hand masher, mash potato mixture until smooth. Season with salt and ground black pepper and garnish with fresh chives, if desired.
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