Bagna Cauda Mashed Potatoes

As my family's self-designated mashed potato enthusiast, I've been tinkering with countless recipes over the years. Garlic, crumbled bacon, herbs, cream cheese—I've tried them all.

Lately, I've been fascinated with Bagna Cauda (translated as "hot bath"). An Italian (Piedmontese to be specific) staple, it's a warm dip made with garlic, anchovies and olive oil and is eaten with bread and assorted vegetables. As I was preparing a fresh batch one evening, I thought to myself, "what if I put this in mashed potatoes?"

The rest, as they say, is history.

Bagna Cauda Mashed Potatoes

Serves 8

1 can chicken broth

9 Russet potatoes, peeled and quartered (about 3 1/2 pounds)

6 cloves garlic, finely chopped

6 fillets of anchovy (packed in oil), minced

2 tablespoons anchovy oil from can (olive is fine as well)

1/4 teaspoon sugar

1 cup milk

1/2 cup heavy cream

Salt & pepper

1/2 teaspoon 21 Seasonings Salute mix from Trader Joe's (optional)

1/4 cup sliced green onion

Bring chicken broth, a can of water (use the can from the chicken broth to measure), and 1/4 teaspoon salt to a boil in a large saucepan. Add potatoes and cook, covered, over medium heat until fork tender, about 30 minutes. When done, remove potatoes from the heat. Drain and mash the potatoes.

Meanwhile, Heat oil in a small saucepan over low heat; add garlic and cook, stirring occasionally until fragrant, about 30 seconds. Add anchovies and sugar; cook until they dissolve into the garlic, about 2 minutes.

Add milk and heavy cream in garlic mixture and let simmer for 2 minutes. Then add salt and pepper to taste and spice if so desired. Pour the hot cream mixture over the mashed potatoes and mix well. Sprinkle green onions over and enjoy!