CHEF JEFF -- ONE BYTE AT A TIME: Creamy Mashed Potatoes

This all-time favorite contains no dairy.

Creamy Mashed Potatoes

2½ pounds Yukon Gold potatoes, quartered

1 quart chicken stock

6 sprigs thyme

1 head garlic, unpeeled

Kosher salt, black pepper

1 tablespoon freshly snipped chives

Preheat oven to 400 degrees.

Rinse but do not peel potatoes. Place in pot, along with stock and thyme. Bring to boil and cook over medium-low heat until very tender. When done, transfer to large bowl, reserve broth and discard thyme sprigs.

Meanwhile, place head of garlic on piece of foil. Roast in oven for about 25 minutes. Squeeze roasted garlic from cloves and set aside.

Smash potatoes while still hot, along with garlic and about a third of cooking broth, adding broth very slowly, as needed, until potatoes reach a creamy consistency. Season to taste with salt and pepper and stir in chives.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.