"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
6-8 large white potatoes, peeled and quartered 1 tsp salt 1 cup cream (or canned milk) 4 cloves garlic, slightly crushed 1/2 stick butter 2 Tbsp chopped chives
Boil potatoes in large saucepan until fork tender. Drain. While potatoes are draining, in a medium saucepan slowly heat butter so as not to burn it. Add crushed garlic to butter. Slowly add cream to saucepan and heat but not to a boil. Add potatoes to medium saucepan and cream potatoes. Add salt and chives.
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