4 pounds Yukon Gold potatoes (about 8), peeled and halved
Kosher salt and black pepper
1 cup whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) butter
1 head garlic, halved horizontally
12 sprigs fresh thyme
1/8 tsp freshly ground nutmeg
Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 tsp salt. Reduce heat and simmer until tender, 16 to 18 minutes. Drain the potatoes and return them to the pot.
Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooked.
Strain the milk mixture into the pot with the potatoes. Add 3/4 tsp salt and 1/4 tsp pepper and mash. Sprinkle with the thyme before serving.
I adjusted this recipe just a little bit. My mom can't eat anything that has milk/cream in it, so I substituted vegetable stock. It was a little bit of a guessing game, just adding a little bit at a time to get the potatoes to a nice fluffy consistency. Mashed potatoes are a must for Thanksgiving at our house.