Ingredients

• 2 pound russet potatoes, peeled and quartered
• 1 teaspoon salt
• 6 clove garlic, unpeeled
• 4 tablespoon unsalted butter
• 0.5 cup heavy cream
• 0.25 cup whole milk
• 0.5 teaspoon black pepper, freshly ground
• 0.75 teaspoon salt
• 2 tablespoon fresh chives, minced
• 1 tablespoon fresh parsley, minced
• 1 teaspoon fresh thyme, minced

Steps

1. Cut potatoes into 2-inch quarters, leaving skin on if desired, and place them in a large pot.
2. Cover potatoes with cold water and add 1 teaspoon of salt.
3. Bring water to a boil over medium-high heat.
4. Add the 6 unpeeled garlic cloves to the pot with the potatoes.
5. Reduce heat to medium and simmer until potatoes are very tender when pierced with a fork, about 12 to 15 minutes.
6. Drain potatoes and garlic in a colander, reserving 1/4 cup of the starchy cooking water.
7. While potatoes are still warm, squeeze the softened garlic cloves from their skins into the pot.
8. Return the drained potatoes to the pot with the garlic.
9. Add butter and mash the potatoes and garlic together, breaking them down until mostly smooth but still slightly chunky if desired.
10. Warm the heavy cream and whole milk together in a small saucepan over low heat for 2 to 3 minutes, then pour into the mashed potatoes.
11. Fold the warm cream mixture into the potatoes gently until creamy and well combined, adding reserved cooking water as needed to reach desired consistency.
12. Season with salt and freshly ground black pepper to taste.
13. Fold in the minced chives, parsley, and thyme just before serving.
14. Transfer to a serving bowl and top with an additional pat of butter if desired.