- 1 pound fingerling potatoes
- 4 shallots, sliced
- Freshly ground black pepper
- 1/4 cup olive oil
- 1 cup heavy cream
- 1/2 stick butter
- 1 tablespoon minced garlic
- 1/4 cup chopped chives
Preheat the oven to 450 degrees F.
Wash the potatoes. Add the potatoes to a large saucepan of salted water over medium heat. Bring to a boil and cook the potatoes until tender, about 10 to 12 minutes, Drain potatoes.
In a large bowl, toss together the potatoes, shallots, olive oil and salt and pepper, to taste. Add them to a quarter sheet pan and bake in the oven for 15 to 20 minutes. Remove the potatoes from the oven, allow to cool and then smash.
Warm the cream, butter and garlic in a medium saucepan over medium heat. Add the smashed potatoes and season with salt and pepper, to taste. Stir to combine, then transfer the potato mixture to a serving bowl and garnish with chives.