MASHED POTATOES WITH BACON AND CHIVES

MASHED POTATOES WITH BACON AND CHIVES image

Yield 8 Servings

Number Of Ingredients 9

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5 garlic cloves, unpeeled
2 tablespoons olive oil
3 pounds russet potatoes, peeled and cut into 2-inch pieces
1 tablespoon kosher salt, plus more, to taste
2 cups half-and-half
3 tablespoons unsalted butter, cut into three pieces
3 tablespoons minced fresh chives
8 ounces bacon, cut into 1/4 inch pieces and cooked until crispy
freshly ground pepper, to taste

Steps:

Preheat oven to 350 degrees. Place the garlic cloves on a piece of aluminum foil and drizzle with the olive oil. Fold over the foil to enclose the garlic and roast for about 30 minutes. Remove from the oven. When the cloves are cool enough to handle, peel them and mince enough to measure 1 tablespoon. Reserve any remaining garlic for another use. Meanwhile, put the potatoes in a large pot. Add the 1 tablespoon salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander. Set the pot over low heat, add the half-and-half, butter and the 1 tablespoon roasted garlic and whisk until the butter melts. Set a potato ricer over the pot and pass through in batches. Using a silicone spatula, fold the potatoes into the liquid until the mixture is smooth and creamy. Stir in the chives and bacon, and season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately.