Adapted from Tyler Florence
4 Yukon gold potatoes, skin on
2 garlic cloves
1 sprig fresh thyme /sage /rosemary
salt and pepper
Scrub then chop potatoes. Add to pot, then cover halfway in milk, then cover fully in the cream, add the butter and olive oil. Add garlic, and thyme. Bring to boil, cook until tender. When the potatoes are tender, set a colander over a bowl. Pour the potatoes through the colander, and the cream will collect on the bottom. Then put the potatoes back into the pot, mash them, and fold the potato-infused garlic cream back into the potatoes. Salt and pepper to taste. Serve warm, with a pat of butter.