Combo Boxes 12.17.24 – 12.18.24 – Sold Out

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1 stick (½ cup) unsalted butter, divided
• 1 cup heavy cream (don’t skimp!)
• 3 cloves garlic, smashed and minced
• ½ cup grated Parmesan cheese (optional, but it’s a power move)
• Salt & freshly ground black pepper, to taste
• 1-2 tsp smoked paprika (optional, for smoky flair)
• 2 tbsp chopped fresh chives (gotta make it pop)

Instructions:

1. Boil ‘Em Up:
   Toss the potatoes into a large pot, cover with cold water, and add a good hit of salt. Bring it to a boil, then simmer until fork-tender (about 15-20 minutes). Drain and set aside.
2. Garlic Butter Fusion:
   While the potatoes cook, melt half the butter in a small saucepan over medium heat. Add the minced garlic and let it bubble until fragrant (1-2 minutes). Stir in the heavy cream, warming it through. Turn off the heat to let the garlic steep like a pro.
3. Mash Like You Mean It:
   Mash the potatoes by hand (no gadgets here!) until smooth. Stir in the rest of the butter and the warm, garlicky cream.
4. Go Big on Flavor:
   Mix in the smoked paprika if you’re feeling bold. Parmesan cheese is optional, but if you’re using it, stir it in now for that salty umami goodness. Adjust seasoning with salt and black pepper.
5. Top It Off:
   Spoon into a serving dish, sprinkle with fresh chives, and hit it with a final dusting of smoked paprika or a pat of butter if you’re feeling extra.

Pro Tips:

• For a crispy twist, spread leftovers in a cast-iron skillet, crisp them up, and make potato cakes.
• These are so rich they could stand on their own, but pair them with grilled chicken or roast beef for a killer combo.