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Side Dish
American
4 - 6 servings
10 minutes
1 hour
6 Organic Russet Potatoes or Yukon Gold Potatoes, peeled
8 organic garlic, peeled and left whole
1/2 cup half and half
1/2 cup sour cream or Crème Fraiche
2 tablespoons thyme, finely chopped
2 tablespoons tarragon, finely chopped
2 tablespoons oregano, finely chopped
Salt and fresh ground black pepper to taste
1/2 stick unsalted butter, cut into pieces
Place the potatoes, garlic cloves, and a generous pinch of salt in a large pan and cover with cold water.
Bring to a boil over high heat, then reduce to low and simmer until potatoes are tender, about 45 minutes.
Drain (do not discard the garlic cloves - leave them with the potatoes) and place in a large mixing bowl.
Meanwhile, in a small saucepan, combine the half & half, sour cream, herbs, salt and pepper.
Bring to a simmer over low heat, whisking to combine.
Add the butter and allow to melt. Add the hot cream mixture to the potatoes.
Add the butter and allow to melt. Add the hot cream mixture to the potatoes.
