Mashed Potatoes

10 lbs. Potatoes, half Russet half Yukon Gold (I like the mixed, you can use whatever you like) peeled and cut into large pieces

1 1/3 Cup Whole Milk

1 Cup Heavy Cream

1 Cup Unsalted Butter

1-2 Sprigs Thyme

1 Sprig of Rosemary

1-2 Sprigs of Sage

3-4 Cloves of Garlic, left whole but slightly smashed

8 oz. Cream Cheese, softened at room temperature

3/4 Cup Sour Cream

Salt

Freshly Ground Black Pepper

In a large pot, boil the potatoes in heavily salted water until tender, drain the potatoes and place the back into the pot.

In a medium pot add in the milk, heavy cream, butter, garlic, thyme rosemary, sage and bring to a simmer until the butter is has completely melted. Discard the sprigs of thyme, rosemary, sage and garlic, or you can add the garlic to the potatoes and mash together for a stronger garlic flavor, which I love to do.

Mash the potatoes with a potato masher, slowly add the milk mixture, cream cheese, sour cream and stir until well combined.

Season with salt and freshly ground black pepper.

Serve and enjoy!!