Twice-Baked Garlic Mashed Potatoes
Serves 8

Ingredients:
5 lbs Russet potatoes, peeled and cubed
1 cup whole milk
5 cloves garlic, whole
6 tablespoons unsalted butter, divided
1 package (8 oz) cream cheese
2 cups sour cream
kosher salt, to taste
pepper, to taste
2 tablespoons minced chives for garnishing

Directions:
1. Peel and cube potatoes into rough chunks. Place in a large pot and cover with cold water lightly salted. Boil for 20-25 minutes on the stove top, or until the tip of a knife easily pierces the larger chunks. Drain the potatoes. Place the drained potatoes back into the warm pot, and let sit for 5 more minutes until all water has evaporated. This will make for a creamier mashed potato.

2. Heat the milk with the whole cloves of garlic in a small saucepan on the stove. Simmer for 5-10 minutes to infuse the milk with garlic flavor. With a slotted spoon, scoop out the garlic and discard.

3. Using a potato ricer or masher, mash the warm potatoes with the , garlic-infused milk, half of the butter, cream cheese, and sour cream until smooth and creamy. Season with salt and pepper, to taste. Place the potatoes in a baking dish, and top b dotting the top with pieces of the remaining butter. Cover, and refrigerate until ready to bake.

4. Bake at 350 F, for 40-50 minutes, until heated through and slightly browned on top. To check the readiness, use a meat thermometer in the center of the potatoes; target an internal temperature of 165 F. Baking times will vary with the quantity of potatoes and the size and shape of the baking pans.

5. Serve hot with a generous garnish of minced chives.