Chive Mashed Potatoes.
 4 cups peeled, diced russet potatoes (1/2" dice)
6 cups water ;4 tspns salt 1 cup heavy cream ;
1 head garlic. 4 tblspns chives, chopped ;
1 tspn white pepper ;4 tblspns unsalted butter;

Roast garlic: slice top from head of garlic,
drizzle with  little olive oil.
Season lightly with salt, replace the top slice,
and drizzle more olive oil on the outside.
Wrap in foil and roast in a 350F oven for 30-45 mins,
or until soft.
Cool, then squeeze the roasted garlic paste
out of the skins and reserve.
In medium saucepan, combine potatoes,
 water and 1 tsp of salt.

Bring to boil over high heat.
Reduce heat to medium-high and cook until tender,
 8-10 mins.
Remove from heat and drain.

Place potatoes back in pot over medium heat.
Add cream, roasted garlic paste, chives,
remaining 3 tsps salt and white pepper.

Mash vigorously with potato masher until smooth.
You may use a hand blender or mixer for a smooth consistency.
Whisk in butter and remove from heat; serve immediately.
YIELD: 8 generous 1/2 cup servings