• 5 large russet potatoes (about 4 1/2 pounds), peeled and each cut into 6 chunks
  • 3 cloves garlic, peeled and left whole
  • 1 cup whole milk, warmed
  • 3/4 cup (1 1/2 sticks) butter, at room temperature
  • 1 teaspoon fresh thyme, chopped fine
  • 1 tablespoon flat-leaf parsley, chopped fine
  • Salt and freshly ground black pepper


Serves: 4








Cook the potatoes in a large pot of boiling salted water with the garlic cloves for 25 minutes or until the potatoes are soft.



Strain the potatoes and garlic into a colander and let stand for 5 minutes over the pot they were cooked in to allow them to steam dry.



Working in batches, press the potatoes through a potato ricer and into the pot. Stir in the milk, butter and herbs. Season with salt and pepper. Cover and keep warm.