Cook the potatoes

• Peel and cube the potatoes, then place them in a pan and cover with cold salted water.
• Bring to the boil, then simmer gently until completely tender.
• Drain and spread on a tray to steam dry.

Infuse the milk and cream

• Gently simmer the milk and cream with the chopped garlic and thyme sprigs.
• Strain and keep warm.

Rice the potatoes

• Pass the dried potatoes through a ricer.

Fold in the butter

• Fold the melted butter through the riced potatoes.

Sieve for extra smoothness

• Push the mash through a fine mesh sieve for an even silkier texture.

Incorporate the infused cream and season

• Add the warm infused milk and cream one ladle at a time until silky but still holding its shape.
• Season with fine salt, white pepper and a small grating of nutmeg, then warm through and taste to adjust.