30 cloves garlic, peeled, sliced
2 Tbsp. unsalted butter
2 Tbs flour
1 cup milk
2 1/2 lbs. Russet potatoes, peeled and cut into 1" pieces
1/2 cup cream
8 Tbs butter
Chicken stock
Kosher salt and freshly ground white pepper, to taste
Peel and thickly slice garlic.
Melt 2 tbsp. butter in a 4-qt. saucepan over medium.
Cook garlic until translucent, 5-10 minutes. Stir in flour; cook 2 minutes. Stir in milk; cook until thickened, 3–4 minutes.
Transfer to a blender; purée into a smooth sauce.
Cook potatoes in salted boiling water until tender, about 15 minutes; drain and pass through a potato ricer back into the pan.
Slowly and in stages mix in the cream. At first with a wooden spoon and in the end with a whipping tool
Stir in remaining butter, garlic sauce, salt, and pepper;
When incorporated add chicken stock slowly while beating until you arrive at consistency you want,
Cook 2 minutes more.
