• 1/2 cup garlic cloves, peeled, root end cut off
• Canola oil
• 2 1/2 pounds (about 6) Yukon gold potatoes
• 3/4 to 1 cup double cream, warm
• 8 to 12 tablespoons unsalted butter, plus extra butter for serving
• 1 tablespoon coarse salt to taste
• chopped chives
Place the garlic cloves in a small saucepan. Pour in enough oil to cover the garlic. Place the pan over the lowest heat. The oil should not simmer. If the setting is not low enough on your burner, the pan can be set over a diffuser. Cook the garlic slowly, stirring occasionally, for about 40 minutes or until the garlic is completely softened. Set aside
Meanwhile, place the potatoes in a large pot and cover with at least 2-inches cold salted water. As the potatoes cook, add additional water if the level falls below the potatoes. Bring to a simmer and cook the potatoes for about 25 to 35 minutes, until they are completely tender. Remove the potatoes from the water and let cool until you are able to handle them. It is important to work with them while they are still warm.
Set up the food mill with the fine disc and place over a large saucepan. Remove the skin from the potatoes, cut into large pieces, and place in the food mill. Add the garlic cloves and puree. Place the pan over medium heat and add 3/4 cup of the cream, 8 tablespoons of butter, and about 1 tablespoon of salt or to taste.
Beat with a stiff spoon to incorporate the ingredients. The potatoes will be very smooth and creamy. While stirring, add additional cream and butter as desired for a creamier consistency and richer flavour. Spoon into serving dishes. Top with a pat of butter and a sprinkling of chives.