The sublime rich texture with the rich buttery flavor elevates it beyond any humble mashed potatoes dish you've ever had. Each spoonful is a velvety experience that will melt in your mouth. After you try these potatoes, there will be no going back.
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Bring water to a boil, and salt heavily. Make it taste like the ocean.
Peel and cube your potatoes into even, small cubes.
Add the cream to a pot with the garlic clove, white pepper and set it on very low heat until it is warm. Turn it off and let it infuse.
Boil the potatoes until fork tender, about 10-15 minutes, strain but reserve some potato water.
Add potato water to the cream and turn heat on again, on low. Remove garlic.
Pass the potatoes through the tamis strainer directly onto the hot cream
Keeping the heat on low, add the nutmeg and then the butter, little bits at a time until fully incorporated. Finish with creme fraiche. Turn heat off and salt to taste
Top with chives, black pepper and flaky sea salt and this is it!
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