Make the Black Garlic Swirl (Puree): see below

Mashed Potatoes:

• Add water to a large pot 3/4 way to the top. Bring to a boil.

  Add potatoes and 1/2 teaspoon sea salt. Bring to a simmer and cook until very tender - 18 minutes. (Time will depend on the size of you potatoes.)
• Drain potatoes in colander in the sink, tap off excess water.
• While warm - pass them through a Potato Ricer into a bowl underneath. Potatoes will be light and fluffy - no lumps! (Or, use a potato masher in the bowl until smooth.)
• While Potatoes cook - make the Browned Butter: Add tablespoons of butter to a small skillet. Set to low heat, melt, in about 5 minutes the white solids will toast and become light brown. Stir with a rubber spatula until all is nice and golden - remove from heat, cool.
• To the potatoes: Add 4  1/2 tablespoons of cooled Brown Butter, warmed sour cream, white pepper and 1 teaspoon of sea salt. Mix in with a rubber spatula. Spoon into a butter baking dish. I used: Round dish (8" diameter × 3" tall): About 2.6 quarts

Black Garlic Swirl (Puree) for topping the potatoes

• Peel the black garlic (very easy and papery.) Add to a cutting board and smash with the side of a chef's knife.

  Add to a small bowl, mix in 1  1/2 tablespoons of the browned butter.

Time to Swirl:

• Add the puree to a ziplock baggie. Snip off 1/3 inch of a corner and squeeze in circles over the potatoes. Use a small sharp knife to swirl in. Can also use a pastry bag with about a 1/3 inch opening of the tip.

Reheat in the oven:

• Cover the dish with foil, bake in a 350 degree oven until warmed through. Garnish with pink peppercorns and fresh cut chives.