Indulge in the creamy, garlicky goodness of Pommes de Terre à l'Ail – a classic French dish that pairs perfectly with any meal and warms your soul.

1

Start by peeling the potatoes and cutting them into evenly sized chunks, approximately 2.5 centimeters, so they cook evenly.

2

Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water.

3

Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 20 minutes or until they are fork-tender.

4

While the potatoes are boiling, peel and finely mince the garlic cloves. In a small saucepan, melt the butter over low heat and add the minced garlic, cooking for about 2 minutes until fragrant. Be careful not to brown the garlic.

5

Once the potatoes are cooked, drain them in a colander and return them to the pot. Allow them to sit for a minute to let any excess moisture evaporate.

6

Mash the potatoes using a potato masher or a ricer for a smoother texture.

7

Gradually add the melted butter and garlic mixture to the mashed potatoes, followed by the milk. Mix well until creamy and smooth.

8

Season with salt and pepper to taste, adjusting to your preference.

9

Chop the chives finely and fold them into the potatoes for a fresh touch.

10

Serve immediately, garnished with additional chives if desired.

4

• Add roasted garlic instead of raw for a sweeter flavor.
• Mix in some grated cheese, such as Parmesan or Gruyere, for a rich and creamy finish.
• Top with caramelized onions or crispy bacon bits for added texture and flavor.

• Use a mix of different types of potatoes for a more complex flavor.
• Be sure not to over-boil the potatoes to prevent them from becoming waterlogged.
• Always taste and adjust the seasoning before serving.

• fat: 12 grams
• protein: 5 grams
• calories: 250
• carbohydrates: 35 grams

Pommes de Terre à l'Ail provides a comforting source of carbohydrates, while garlic offers health benefits such as improved immunity and heart health.

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