Herb-Scented Mashed Potatoes | Peachy the Magazine

Ingredients

• 1 ¼ cups heavy cream
• 1 ¼ cups whole milk
• 2 sticks unsalted butter (plus melted butter for brushing)
• 2 springs rosemary (4-inch)
• 2 springs sage
• 2 garlic cloves, crushed
• 5 pounds baking potatoes, peeled and cut into 2-inch pieces
• Kosher salt and pepper