4 lb russet potatoes, cut into 2-inch pieces
Salt and pepper, to taste
1 1/2 cups skim milk
1 tsp garlic, minced
1 shallot, thinly sliced
1 fresh thyme sprig
1 fresh rosemary sprig
1 bay leaf
1 tsp pepper
8 tbsp unsalted butter
1/4 cup chopped fresh chives
Put the potatoes in a large pot, add water to cover by 3 inches and generously salt the water.
Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, about 20 minutes. Drain.
Meanwhile, in a small saucepan, combine the milk, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns.
Set over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer about 5 minutes.
Strain the milk through a fine-mesh sieve and keep warm.
Mash the potatoes with a potato masher.
Add the butter, then gradually pour in the milk, stirring constantly until the potatoes are smooth and creamy.
Stir in the chives and adjust the seasonings with salt and pepper.
Serves 8 to 10