By Chef Mikey Price
- 2 lbs. peeled and chopped Idaho potatoes
- 1 cup half and half
- 2 tbsp. butter
- 1 head roasted garlic (halved and meat removed)
- 3 sprigs fresh thyme (slightly toasted in 1 tsp. butter)
Boil potatoes in salted water until fork tender. Drain off water and allow to rest for minute. Put potatoes through a ricer while still piping hot. Heat half and half with butter, roasted garlic, and thyme. Add to mashed potatoes along with salt and pepper to taste and mix with a rubber spatula being sure not to over mix.