Mustard Mashed Potatoes (Tyler Florence) - cooking recipe

Ingredients

6 -8 yukon gold potatoes, skin on
2 garlic cloves
whole milk
heavy cream
butter
1 sprig fresh thyme
salt and pepper
2 tablespoons coarse grain mustard

Preparation

Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway. Then add enough cream to completely cover the potatoes. Also add peeled/crushed garlic cloves and thyme. Bring to a boil and cook until tender.
When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
Mash potatoes. Add cupfuls of the hot milk/cream as you mash, until you reach desired consistency. Add a pat of butter and salt and pepper to taste. Fold in two heaping tablespoons of course-grain mustard.
Any leftover milk/cream can be used to \"revive\" your potatoes in case you end up with late dinner guests or if you have leftovers.