• 4 russet potatoes
• 8 cloves of garlic, peeled and left whole
• 1/2 cup half & half
• 1/2 cup creme fraiche (or sour cream)
• 2 T. fresh thyme, finely chopped
• 2 T. fresh tarragon, finely chopped
• 2 T. fresh oregano, finely chopped
• 1 t. salt
• 1 t. ground black pepper
• 2 oz. butter, cut into pieces

Boil the potatoes with the garlic cloves in a large pot of water until soft. Drain the potatoes (do not discard the garlic cloves'leave them with the potatoes!) and place them in a large mixing bowl. Meanwhile, in a small saucepot, combine the half & half, cream fraiche, herbs and salt & pepper. Bring the mixture to a simmer over low heat. Add the butter to the potatoes and allow it to melt. Then add the hot milk mixture to the potatoes. Using an electric mixer, or some serious elbow grease, blend until smooth.

Serves 4 (or just 1 sometimes)