• 2½ pounds Yukon gold potatoes
• Kosher salt
• 1 cup milk
• 4 tablespoons unsalted butter
• 1 clove garlic, smashed
• 3 sprigs fresh thyme
• 1 heaping tablespoon chopped fresh sage
• Freshly ground black pepper
• 2 tablespoons snipped chives

1. Peel potatoes and cut into 1-inch cubes. Place in a stockpot and cover by one inch with cold water. Add 1 teaspoon of salt and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. Cook until potatoes are fork tender, 25–30 minutes. Drain the potatoes in a strainer and then place them back into the pan over medium heat. Cook, stirring, for 2 minutes to remove any excess water.
2. While the potatoes are cooking, add the milk, butter, garlic, thyme and sage to a saucepan and set over medium heat. Once the butter is melted, give the pan a stir and turn off the heat. Allow the milk to steep with the herbs, about 10 minutes.
3. Using a ricer, mash the potatoes into a bowl and then transfer back into the cooking pan. Remove the garlic and thyme sprigs and pour the herb-infused milk into the pan with the potatoes. Stir to combine and season to taste with salt and pepper. Finish with the snipped chives and serve at once.

Mashed potatoes are always best as soon as they are made; if you want to make this herb-infused mashed potatoes recipe ahead of time, you will need to add more butter and milk when you reheat.

Potatoes should always start cooking in cold water. This ensures that they are not mealy and that they cook evenly.

Never mix your potatoes in a food processor or stand mixer (they will be gummy).

If you don’t have a ricer, you can use a potato masher.