With many people’s favorite holiday, Thanksgiving, just around the corner, it’s time to highlight the holiday’s most important side dish - mashed potatoes. With this recipe, you can add some elegance to your holiday side dishes. This recipe serves 2-4, but since we are talking about the world series of eating holidays, let’s assume 2 people. Also, a plus for this recipe is that most of it can be made ahead of time and leave the last step until just before serving time.

Ingredients :

1/4 cup whole milk

1/4 cup heavy whipping cream

3 tbsp unsalted butter, in about 3 - 6 pieces (about 45 grams by weight)

1 sprig rosemary

3 branches thyme

2 cloves garlic , smashed

1 lb peeled yukon gold potatoes ( about 3 medium, cut in quarters)

salt and pepper

Directions :

Add the milk, cream, butter, rosemary, thyme and garlic to a medium size pot. Gently stir together and simmer over medium heat for 5 minutes. Remove from heat, cover and allow to steep for 20 minutes, stirring every few minutes. After 20 minutes you can remove the garlic and the herbs and set aside until ready to use. Once that is started, in a separate pot, add your potatoes, a teaspoon of salt and fill the pot about an inch over the level of potatoes of cold water. Bring that to boil for 20 minutes. Remove from heat and drain the water. At this point it’s time to mash your potatoes. (The best method is to use a potato ricer, but as most people don’t have one, so any method of mashing will do.) Take your garlic and herb infused cream mixture and add it to the potatoes. Mash the potatoes either with a hand masher or hand mixer. Add salt and pepper according to your taste and stir together well. (I use about a half teaspoon of salt and 1/4 teaspoon of pepper). Ideally the less you work with the potatoes the less sticky they become. It is this reason why I recommend using Yukon Gold potatoes as they are the creamiest. Once the potatoes are smooth transfer them to an oven safe dish. Preheat your broiler. I like to make a swirl on the top of the surface of the potatoes before putting it in the oven. Broil for 7 minutes (broil temperature should be 500* - 550*) or until desired amount of brown spots can be seen. Serve immediately but be careful as the dish is very hot.