Infused Mashed Potatoes – St. Supéry Estate Vineyards & Winery
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Ingredients
- 3 pounds russet potatoes peeled and cut into 1 inch chunks
- ¾ cup heavy cream
- ¾ cup whole milk
- 6 tablespoons butter
- 2 sprigs thyme
- 2 sprigs rosemary
- 4 large sage leaves
- 3 cloves garlic
- Salt and pepper to taste
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