2teaspoonkosher saltplus more for boiling potatoes
5tablespoonunsalted butter
4clovesgarliccrushed
2sliced shallots
6sprigs thyme
5lbsrusset potatoes
Instructions
In a small saucepan heat milk, salt, butter, garlic, shallots and thyme until just at a simmer. Cover and remove from heat to steep.
Peel potatoes, rinse and cut into pieces. In a large pot cover potatoes with salted water by 2 inches. Bring to a simmer and cook until fork tender, about 30 min; drain.
Strain milk mixture through a fine strainer and discard solids. Transfer drained potatoes to a mixing bowl and mash with a potato masher.
Whip potatoes with an electric mixer, adding the strained milk, until light and fluffy. Serve hot with extra butter and herbs as garnish.