Holiday Mash with Herbed Breadcrumb

Ingredients

• 2 lb Yukon gold potatoes
• 3/4 cup milk
• 3/4 cup heavy cream
• 1 shallot
• 2 cloves smashed garlic
• 5 sprigs thyme
• Tiny sliver of bay leaf
• Parmesan rind (optional)
• 1/2 cup–1 stick butter
• Salt to taste
• 3 slices sourdough
• 2 teaspoons thyme
• 2 teaspoons rosemary
• 2 tablespoons chives
• 2 tablespoons parsley
• Salt and pepper
• Olive oil

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Method

1. Warm the milk, cream, thyme, bay leaf, shallot, and garlic in a small pot on very low heat, just below a simmer.
2. Cover the potatoes with cold water, boil whole and skin-on until tender (about 35 minutes), drain, and cool until handleable.
3. Peel (a light score helps the skins slip off) and mash with a ricer, food mill, or tamis.
4. Return the mash to a pot over low heat, fold in the butter until incorporated, then add the hot cream as needed and season with salt.
5. Dice the sourdough, dress with olive oil and salt, and toast at 350°F (176°C) until golden and fully dry (about 15 minutes, stirring halfway).
6. Pulse the toasted bread to uniform crumbs, then mix in the herbs, black pepper, and salt to taste.
7. Crisp the reserved potato skins in oil and salt at 350°F for about 20 minutes, stirring every 8 minutes, chop, and fold into the breadcrumb.
8. Serve the mash topped with the herbed breadcrumb.