Market Table's Foolproof Roasted garlic and thyme mashed potatoes

By Chef Mikey Price
 
Ingredients

• 2 lbs. peeled and chopped Idaho potatoes
• 1 cup half and half
• 2 tbsp. butter
• 1 head roasted garlic (halved and meat removed)
• 3 sprigs fresh thyme (slightly toasted in 1 tsp. butter)

Preparation
Boil potatoes in salted water until fork tender.  Drain off water and allow to rest for minute.  Put potatoes through a ricer while still piping hot.  Heat half and half with butter, roasted garlic, and thyme.  Add to mashed potatoes along with salt and pepper to taste and mix with a rubber spatula being sure not to over mix.