Lobster Mashed Potatoes

Ingredients:

• 3lbs Russet Potatoes, washed, peeled, cut into 2" cubes
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• 3 Garlic Cloves, Whole, peeled
• 1 TBSP Butter, sliced in 4 
• 2/3 Cup Heavy Cream 
• 1/2 Cup Milk (Whole, or 2%)

Lobster 

• 8 Ounces of Cooked Broken Lobster Meat
• 1 TBSP Butter
• 1 Garlic Clove, minced
• 2 tsp Fresh Lemon Juice
  

Topping

• 1 TBSP Butter, melted
• Chives

Instructions:

• Add cubed potatoes and whole garlic cloves to a large pot, filling it up with just enough cold water to cover the potatoes. Sprinkle 1 large pinch of salt, and bring the water to a boil on medium-high heat. Reduce heat to medium. Simmer potatoes and garlic until the potatoes can be easily pierced with a fork.
• When potatoes are ready, pour contents of pot into a colander. Drain well, removing as much water as possible. Return potatoes to pot or transfer to a large bowl and use a potato masher to mash into desired consistency. 
• Add salt, freshly ground black pepper, and butter slices to mashed potatoes. Mix in with a spatula.
• Add heavy cream and milk to a small saucepan, and warm up on stove top over low heat until warm, stirring often, approximately 3-4 minutes.
• Pour cream/milk into the mashed potatoes, and mix until liquid is fully incorporated. 
• In a medium skillet, melt butter over medium-high heat, then reduced heat to medium. Add garlic and cook until fragrant. Add lobster meat and fresh lemon juice, and cook until just warmed through, stirring often (every two minutes)
• Warm lobster to mashed potatoes, fold in with spatula. Adjust salt & pepper as needed.
• Top with fresh chives and melted butter, and serve!