GARLIC MASHED POTATOES

I added "cold, peeled, chopped potatoes, cream, butter, and olive oil" to a pan. He also told us, "I like garlic. I like sage and rosemary flavor combinations, and a little bit of thyme." To my pot of 3 pounds of potatoes, I added enough half and half to just barely cover the potatoes. Frankly, I was scared about using straight cream, which is why I deviated slightly from his instruction. I then added about 3 tablespoons of salted butter and 3 tablespoons of olive oil. I added a few cloves of peeled garlic and half a bunch each of sage, rosemary, and thyme. I also included a significant amount of salt (at least a teaspoon) so the potatoes could absorb some of the flavor while cooking. I covered the pot and allowed it to simmer on medium until the potatoes became fork tender, about 20 minutes. The aroma in my kitchen was unbelievable.

When the potatoes are tender, I put a bowl on the counter and a colander inside that bowl. I pour the potatoes through the colander, and the cream will collect on the bottom. Then I'll put the potatoes back into the pot and take the potato-infused garlic cream and fold that back into the potatoes, and it's the most incredible flavor profile. It's the best mashed potato you'll ever taste in your entire life."

And so, I did just that. I drained the potatoes, collecting the rich liquid while discarding the herb stems. I then mashed the potatoes, adding back in the liquid until I created velvety smooth mashed potatoes with little specks of garlic and herbs. I salted and peppered to taste and served up with my lemon-garlic-parsley roast turkeyand gravy. These mashed potatoes are pure heaven. I can now agree with Tyler's affirmation; they really are the best mashed potatoes I've ever tasted in my entire life. And even though I was scared it would be a huge flop, I'm never going back to any other method again.