The Fluffiest Mashed Potatoes

Ingredients

• 2  bay leaves 
• 10 servings pepper black freshly ground
• 8  peppercorns whole black
• 0.5 cup heavy cream 
• 3 tablespoons kosher salt 
• 4 pounds russet potatoes 
• 3 sprigs thyme leaves 
• 0.5 cup butter unsalted chilled cubed (1 stick)
• 1 cup milk whole
• 1 pound yukon gold potatoes 

Equipment

• bowl
• baking sheet
• sauce pan
• pot

Directions

1. Fill a large pot halfwaywith cold water. Peel4 pounds russet and 1 pound
2. Yukon Gold potatoesand cut into 2" pieces,adding to pot as they arecut.
3. Add cold water tocover by 1" if needed. Stirin 3 tablespoons kosher salt.Bring to a boil, thenreduce heat to medium-lowand gently simmeruntil tender, 10-15 minutes.
4. Drain potatoes andtransfer to a baking sheet.
5. Let dry, 5-10 minutes.
6. Meanwhile, heat 1 cupwhole milk, 1/2 cup heavycream, 8 whole blackpeppercorns, 3 sprigsthyme or 1 sprig rosemary,and 2 bay leavesin a small saucepan overmedium heat, stirringoccasionally, until mixtureis very hot but notboiling, about 10 minutes.
7. Remove from heat andlet mixture infuse for 20minutes; strain. This willadd herbal flavor withoutcoloring the liquid.
8. Pass potatoes throughthe smallest disk of a foodmill along with 1/2 cup(1 stick) cubed, chilledunsalted butter into alarge bowl. Stir in the hotcream mixture. Seasongenerously to taste withkosher salt and freshlyground black pepper.To hold, press plasticwrap directly againstthe surface and set bowlover (not in) a large potof simmering water for upto 2 hours.