By Timothy Hollingsworth
These creamy potatoes showcase garlic cloves two ways: Some cloves get cooked in wine until soft and toasty while others are smashed then simmered in cream to infuse it with additional garlic flavor. All of it gets mashed into the potatoes. If you are serving a crowd, know that the recipe is easily doubled.
|garlic cloves, divided
|dry white wine
|(8 Tbsp) unsalted butter, cut into 8 pieces
|freshly ground black pepper, plus more to taste
|finely sliced chives
Fill a large pot with a lid with enough salted water to cover the potatoes. Add the potatoes and bring to a simmer over medium heat on the Traeger Induction cooktop or your stove. Cook until potatoes are fork tender, about 30 minutes. Drain, return potatoes to the pot, cover, and set aside off the heat to keep warm.
In a medium saucepan, heat the olive oil over medium heat. Add three-quarters of the garlic (about 18 cloves) and cook, stirring occasionally, until garlic is a light golden brown. Add the wine and cook until almost all the wine has evaporated and the garlic is soft, about 10 minutes. Remove from the heat and reserve.
Smash the remaining 6 to 8 garlic cloves. Then put the smashed cloves in a clean medium saucepan. Add the cream and the six sprigs of thyme. Bring to a simmer over medium heat, then cook for another 10 to 15 minutes to infuse the cream with the garlic and thyme flavor. Meanwhile, set a fine mesh strainer over a bowl or a liquid measure. Strain the cream into the bowl, discarding the solids.
Begin mashing the potatoes. As you mash, slowly add some of the hot garlic- and thyme-infused cream (you may not use all of it). Add the reserved garlic and wine mixture and continue mashing until you reach your desired consistency. Add the butter, 1 Tbsp kosher salt, and the pepper, and stir to melt the butter and combine. Season to taste with additional salt and pepper. Serve topped with the chives and thyme leaves. Enjoy!
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