Mustard Mashed Potatoes - Tyler Florence - cooking recipe

Ingredients

8 yukon gold potatoes, skin-on
2 cups heavy cream
2 cups whole milk
4 garlic cloves, smashed and skin removed
4 sprigs fresh thyme
1 bay leaf
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 tablespoon grainy mustard
kosher salt, to taste
fresh ground black pepper, to taste

Preparation

Scrub potatoes and cut in quarters. Place in saucepan with cream, milk, garlic, thyme and bay leaf. Bring to a boil over medium-high heat, reduce to a strong simmer and cook 15 minutes, until potatoes are just tender (the tip of a knife slides in with no resistance, but you need to give a nudge to get the potato to slide off again).
Strain potatoes, reserving cream. Discard bay leaf, thyme stems and garlic. Mash the potatoes (by hand, with a ricer, or a food mill). Add spoonfuls of the hot cream until the mixture is smooth and creamy. Add olive oil, butter and mustard. Season with salt and pepper, and serve hot.