This is the silkiest, creamiest pomme purée infused with bay leaf, peppercorns and a whole lot of garlic! It’s rich, indulgent, garlicky and so delicious. Feel free to add other herbs like rosemary or thyme!
1. Roast a whole garlic head with olive oil and salt at 400F for 40 minutes.
2. Boil potatoes with skin on in salted water until fork tender.
3. Bring milk, cream, smashed garlic, peppercorns, and bay leaf to a boil. Reduce to simmer for about 5 minutes.
4. Peel potatoes and run through ricer.
5. Stir potatoes over heat in a pot to dry out then add cubed butter. Mix well.
6. Pour in cream mixture in batches while mixing in between.
7. Season with salt and pepper. Garnish with garlic chips! Enjoy!!
