7x7 asks the city's favorite chefs for the recipes to their most loved cocktails, bar snacks, starters, entrees, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@hartlemedia.com. Your wish may end up on the blog, along with the actual recipe from the chef. Check back every Thursday for a new secret recipe.
Chef Chris Beerman of Citizen's Band in SoMa cooks up 100 percent Americana―right down to the creamy mashed potatoes spiked with sweet, nutty garlic. They stand up nicely next to his fried chicken and steaks or your upcoming Thanksgiving feast.
Serves 6
3 large Yukon Gold potatoes, peeled, chopped, boiled, and drained
1/4-1/2 cup heavy cream
2 tablespoons butter
3 tablespoons buttermilk
1/4 cup garlic confit
Salt and pepper
1. Mash potatoes in a stand mixer.
2. Add 1/4 cup cream, butter, buttermilk, and garlic to the bowl, and mix together until incorporated into the potatoes. If they're too thick and heavy, mix in the remaining cream a little at a time until you reach the desired consistency.
3. Season to taste, and serve warm.
