"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
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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