Ingredients

6 to 8 large Yukon gold potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick (1/4 cup) butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives

Instructions

Put the cut potatoes into a large pot, cover them with cold water, and add
salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes.
Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and
remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a

mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy.
Season with salt and pepper and gently stir in the chives. Serve immediately.