4 pounds Yukon Gold potatoes (about 8), peeled and halved
1 cup whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) butter
1 head garlic, halved horizontally
12 sprigs fresh thyme
1/8 teaspoon freshly ground nutmeg
Instructions
Place the potatoes in a large pot and add cold water
to cover. Bring to a boil and add 2 teaspoons salt.
Reduce heat and simmer until tender, 16-18 minutes.
Drain the potatoes and return them to the pot.
Meanwhile, place the milk, cream, butter, garlic,
and thyme in a small saucepan and bring to a boil.
Set aside until the potatoes are cooked
Strain the milk mixture into the pot with the
potatoes. Add 3/4 teaspoon salt and 1/4 teaspoon
pepper and mash. Sprinkle with the nutmeg before
serving.
Originally Submitted
10/22/2009
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