Garlic and Chive Mashed Potatoes

Contributed by: Theresa House

Ingredients
4 cups peeled, diced russet potatoes (1/2" dice)
6 cups water
4 teaspoons salt
1 cup heavy cream
1 head garlic
4 tablespoons chives, chopped
1 teaspoon white pepper
4 tablespoons unsalted butter

Directions
Roast the garlic: slice the top from the head of garlic, and drizzle with a little olive oil. Season lightly with salt, replace the top slice, and drizzle more olive oil on the outside.
Wrap in foil and roast in a 350F oven for 30-45 minutes, or until soft.
Cool, then squeeze the roasted garlic paste out of the skins and reserve.
In a medium saucepan, combine the potatoes, water and 1 teaspoon of the salt.
Bring to a boil over high heat.
Reduce heat to medium-high and cook until tender, 8-10 minutes.
Remove from heat and drain.
Place the potatoes back in the pot over medium heat.
Add the cream, roasted garlic paste, chives, the remaining 3 tsp salt and the white pepper.
Mash vigorously with a potato masher until smooth.
You may also use a hand blender or mixer for a smoother consistency.
Whisk in the butter and remove from heat; serve immediately.