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!!