- 4–5 medium russet potatoes, large dice
- 4 garlic cloves, smashed
- 3 sprigs thyme
- 1 sprig rosemary
- 1 teaspoon olive oil
- kosher salt
- 1 cup heavy cream
- 6 tablespoons unsalted butter, cold & cubed
- white pepper
- Cover potatoes with cold water, just until it’s an inch above the potatoes.
- Add salt, smashed garlic cloves, rosemary, thyme and olive oil to the potatoes and place over medium heat.
- Bring potatoes to a simmer, and keep cooking at a low simmer until they are tender, about 15-20 minutes. Skim off impurities from the potatoes while they’re cooking and discard.
- Warm up heavy cream over a low flame while potatoes are cooking.
- Remove the herbs and strain the potatoes and garlic into a colander. Use a potato ricer to rice the potatoes, or a potato masher to mash them (both back into the same pot). Place the potatoes over low heat to release most of the steam from them and add in the heavy cream. Mix to combine.
- Remove from heat and place cold cubes of butter, a few at a time, into the potatoes while mixing to emulsify. The potatoes will be creamy and become shiny from the cold butter. Season with kosher salt and white pepper, and taste to adjust seasoning. Garnish with fresh thyme & enjoy!