Herb-Scented Mashed Potatoes - cooking recipe

Ingredients
    1.25 cups heavy cream
    1.25 cups whole milk
    2 sticks unsalted butter, plus melted butter for brushing
    2 sprigs rosemary sprigs
    2 sprigs sage
    2 cloves garlic cloves, crushed
    5 pounds baking potatoes, peeled and cut into 2-inch pieces
    2 pinches Kosher salt
    2 pinches Pepper
Preparation
    In a medium saucepan, combine the cream, milk and the 2 sticks of butter with the rosemary, sage and garlic and bring just to a simmer. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
    Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well, then pass the potatoes through a ricer into the pot. Fold in the cream mixture and season generously with salt and pepper.
    Light the broiler and position the rack 8 inches from the heat. Scrape the potatoes into a 12-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. Gently brush with melted butter. Broil for about 8 minutes, until the top is browned in spots. Serve hot.

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