Categories: Sides

Ingredients

• 2 lbs. russet potatoes, peeled and cut into large pieces
• 1/2 cup half-and-half
• 1/4 cup unsalted butter
• 4 fresh thyme sprigs
• 2 garlic cloves, smashed and peeled
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Directions

1. Put the potatoes in a medium saucepan. Cover with cold water by 2 inches. Place over medium-high heat and let come to a boil. Reduce the heat to medium and simmer for 15-18 minutes, until the potatoes can be easily pierced with a paring knife.

2. Meanwhile, in a small saucepan, combine the half-and-half, butter, thyme, and garlic over medium heat. Let come to a simmer, then turn off the heat and let steep until the potatoes are ready.

3. Drain the potatoes in a colander and return them to the saucepan. Using a potato masher, mash the potatoes. Use tongs to pluck out the thyme sprigs and garlic from the half-and-half mixture, discard, then pour the mixture over the potatoes. Season with the salt and pepper. Mash together until smooth and creamy. If the potatoes are a bit stiff, add a little more half-and-half.

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