Creamy Garlic Mashed Potatoes

Instructions

1. Prepare the potatoes and garlic
   Place the peeled and chunked potatoes and whole garlic cloves in a large pot. Cover with cold water by 1 inch and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
2. Drain and dry
   Drain the potatoes and garlic in a colander. Return them to the hot pot and place over low heat for 1-2 minutes, stirring occasionally, to evaporate any excess moisture. This helps create fluffier mashed potatoes.
3. Mash the potatoes
   Use a potato masher or ricer to mash the potatoes and garlic until mostly smooth. For ultra-smooth potatoes, pass them through a food mill or ricer before returning to the pot.
4. Add the dairy
   Gradually add the warmed milk and cream to the potatoes, stirring constantly with a wooden spoon. Then add the softened butter in pieces, allowing each addition to melt before adding more. This gradual process creates a silkier texture.
5. Season and finish
   Add the remaining 1 teaspoon salt, black pepper, and optional nutmeg. If using, fold in the sour cream. Taste and adjust seasoning as needed. For extra smoothness, whip with a hand mixer on low speed for 30 seconds, being careful not to overmix which can make potatoes gluey.
6. Serve
   Transfer to a warm serving bowl, create a small well in the center, and add an extra pat of butter if desired. Sprinkle with fresh chives and serve immediately while hot.