|1¾ kg||waxy potatoes|
|355 ml||whole milk|
|120 ml||heavy cream|
|225 g||unsalted butter (room temperature)|
|chives (for garnish)|
Peel and crush all the garlic cloves. Scrub potatoes and add to a large pot of cold water with half the garlic cloves. Generously salt the water and bring it to a boil. Cook potatoes until completely tender, approx. 30 – 35 min. Drain and set aside.
Add the milk, heavy cream, and remaining garlic cloves to a saucepan over medium-low heat. Add freshly grated nutmeg to taste. Let cook until ready to use, stirring every once in a while.
Using a potato ricer, mill the warm potatoes into a large bowl, discarding skins. Add butter, season with salt, and stir until butter is completely combined. Strain the milk-cream mixture through a fine sieve into a liquid measuring cup and add about a half a cup at a time to the potatoes, stirring after each addition until the mixture is completely smooth.