Garlic and Herb–Infused Mashed Potatoes

For mashed potatoes that are evenly seasoned with garlic and herb, it’s best to infuse the dairy that’s added to the potatoes after mashing. Here we simmer garlic cloves and hardy herbs (thyme, rosemary, sage or bay—your choice) into the half-and-half. This means both water- and fat-soluble flavorings are captured by the dairy and easily mixed through the potato puree. We prefer pushing the cooked potatoes through a sturdy fine-mesh strainer to pressing with a ricer. The finished texture is perfectly smooth, and the cleanup is easier.