Silky French

Peel the potatoes and chop them into evenly sized chunks. Place them in a large pot and cover with cold water.

Bring the water to a boil and then reduce to a simmer. Cook until the potatoes are fork-tender. Drain the potatoes well.

Spread the drained potatoes on a baking tray to steam dry for a few minutes. This helps remove excess moisture.

While the potatoes are cooking, combine the milk, heavy cream, sliced garlic, and thyme sprigs in a small saucepan. Gently heat over low heat to infuse the flavors, being careful not to boil.

Pass the warm, steam-dried potatoes through a potato ricer into a large bowl.

Pour the melted butter over the riced potatoes and gently fold it in with a spatula until just combined.

For an exceptionally smooth texture, pass the potato and butter mixture through a fine-mesh sieve, using a spatula to push it through. The creator notes this step is optional but yields an amazing result.

Strain the warm, infused milk and cream mixture. Slowly add the liquid to the potatoes, one ladle at a time, mixing gently until you reach your desired creamy consistency.

Season generously with salt, white pepper, and a touch of freshly grated nutmeg. Mix to combine.

Warm the mash through if necessary. Serve immediately, optionally piping onto a plate and garnishing with fresh chives.