4 pounds red or russet potatoes
2 cups heavy cream
2 fresh bay leaves, or 4 dried bay leaves
2 TBSP Milford Spice Company’s Ravensview Rosemary Garlic
Kosher salt and black pepper
¾ cup unsalted butter (1½ sticks), cut into small cubes, plus more for serving
Bring a large pot of water to a boil over high. Heat the oven to 400 degrees.
Prepare the boiled potatoes: Fill a large pot with water and season generously with salt. Bring to a boil over high heat. Fill a medium bowl about three-quarters full with water. Working with one potato at a time, peel each potato, then add it to the bowl of water.
Next, working with one potato at a time, dice each into 1-inch pieces, returning each to the bowl of water after chopping. Drain the diced potatoes, then carefully add them to the pot of boiling water. Return the water to a boil, reduce the heat to medium-high and cook until potatoes are soft and can easily be pierced with a fork, 13 to 15 minutes. Transfer to a colander to drain.
Meanwhile, prepare the herbed cream: Add the cream, bay leaves, and Milford Spice Company’s Ravensview Rosemary Garlic to a medium saucepan and bring to a boil over medium-high, about 5 minutes. Turn off heat and season with salt and pepper. Cover and set aside.
Return the cooked potatoes to the pot along with the MSC cream and cubed butter and mash until creamy. Season to taste with salt and pepper, if needed.
Transfer mashed potatoes to a serving bowl, dot with a generous pat of butter and garnish with fresh herbs, if desired, and black pepper.