Mustard Mashed Potatoes - Tyler Florence

• 8 yukon gold potatoes, skin-on
• 2 cups heavy cream
• 2 cups whole milk
• 4 garlic cloves, smashed and skin removed
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 tablespoon grainy mustard
• kosher salt, to taste
• fresh ground black pepper, to taste

1. Scrub potatoes and cut in quarters. Place in saucepan with cream, milk, garlic, thyme and bay leaf. Bring to a boil over medium-high heat, reduce to a strong simmer and cook 15 minutes, until potatoes are just tender (the tip of a knife slides in with no resistance, but you need to give a nudge to get the potato to slide off again).
2. Strain potatoes, reserving cream. Discard bay leaf, thyme stems and garlic. Mash the potatoes (by hand, with a ricer, or a food mill). Add spoonfuls of the hot cream until the mixture is smooth and creamy. Add olive oil, butter and mustard. Season with salt and pepper, and serve hot.

gold potatoes, heavy cream, milk, garlic, thyme, bay leaf, extra virgin olive oil, butter, grainy mustard, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/mustard-mashed-potatoes-tyler-florence-341694 (may not work)