4-5 lbs medium Yukon Gold potatoes (cleaned and peeled)*
4 tsp kosher salt, plus pinch to salt the water
1½ cups whole milk
½ cup heavy cream
1 head of garlic, halved crosswise
2 sprigs rosemary
2 sprigs of thyme
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
2 Tablespoons BCOO Roasted Garlic Infused Olive Oil
Freshly ground black pepper and sea salt to taste
Place potatoes in a large pot and fill with cold water (potatoes should be covered by " of water). Add a large pinch of salt and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 30–35 minutes.
While potatoes cook, place milk, cream, garlic, thyme and rosemary in a small saucepan over medium heat until fragrant, about 5 minutes. Strain through a fine mesh sieve.
Drain potatoes and briefly rinse with cool water to remove any excess starch. Return potatoes to warm pot (off heat) to dry.
Pass hot potatoes through ricer or food mill into a large bowl. Add butter, BCOO Roasted Garlic Olive Oil and salt and stir until butter is completely incorporated. Pour the cream mixture into potatoes ½-cupful at a time, stirring after each addition, until liquid is fully incorporated and mixture is smooth before adding more.
Serve mashed potatoes topped with the sea salt and some freshly ground black pepper.
NOTES
You can use so many different olive oils with this recipe- EVOO, Garlic, Herbes de Provence, Tuscan Garden, Milanese Gremolata, Creamery Butter or any combination. The choice is yours!
Herbs- use whatever you have! We love rosemary and thyme, but you can add sage, oregano, chives...we love to finish with fresh chopped chives and parsley.
When we're feeling frisky, we add a great big dollop of horseradish to the mix. Trust us...
Our Smoked Bacon Sea Salt is the utimate finishing salt with potatoes. Just ask my husband...