8 medium yukon gold potatoes; quartered unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic; peeled, smashed
4 sprigs thyme
1 bay leaf
extra-virgin olive oil
2 tablespoons butter
1 tablespoon whole-grain mustard
kosher salt
black pepper

1. Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy must