MUSTARD MASHED POTATOES

By mhyde

Ingredients

• 6 -8 yukon gold potatoes, skin on
• 2 garlic cloves
• whole milk
• heavy cream
• butter
• 1 sprig fresh thyme
• salt and pepper
• 2 tablespoons coarse grain mustard

Preparation

Step 1

Scrub unpeeled potatoes, add to pot along with enough milk to cover potatoes halfway. Then add enough cream to completely cover the potatoes. Also add peeled/crushed garlic cloves and thyme. Bring to a boil and cook until tender.
When potatoes are done, drain them in a colander under which a large bowl has been placed. Place potatoes back into the cooking pot.
Mash potatoes. Add cupfuls of the hot milk/cream as you mash, until you reach desired consistency. Add a pat of butter and salt and pepper to taste. Fold in two heaping tablespoons of course-grain mustard.
Any leftover milk/cream can be used to "revive" your potatoes in case you end up with late dinner guests or if you have leftovers.