7
50

Ingredients

  • 1 1/2 pounds yukon gold potatoes (small skin-on, about 6-8 each)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter (cut up)
  • 2 tablespoons roasted garlic
  • 2 tablespoons chives (chopped)

Directions

  1. Preheat oven to 375°F.
  2. Toss potatoes with oil and salt on rimmed baking sheet. Bake 30-40 minutes or until tender.
  3. Heat cream to just below a simmer (or microwave until hot).
  4. Combine cooked potatoes, butter and garlic in Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. With mixer running on Speed 1, slowly add hot cream and continue mixing up to 1 minute or to desired consistency (less for chunkier potatoes), adding chives during last 15 seconds of mixing.
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