Recipe Courtesy of Bon Appetit Magazine
The Garlic is infused into the potatoes while they are boiling... mmmm... then add your cream butter and chives... YUM
1 3/4 pounds small unpeeled Yukon Gold potatoes (about 16), scrubbed
6 large garlic cloves, peeled
1 tablespoon extra-virgin olive oil
2 tablespoons (1/4 stick) butter
1/2 cup sour cream
3 tablespoons chopped fresh chives
Generously butter glass pie dish. Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic. Arrange potatoes close together in prepared dish. Using wooden spoon, smash potatoes coarsely until they split open. Drizzle with oil; dot with butter. Sprinkle with salt and pepper.
Preheat broiler. Broil potatoes until crisp and golden, watching closely to avoid burning, 8 to 10 minutes. Top with dollops of sour cream; sprinkle with chives.