4 large potatoes (about 800 g), peeled and cut into chunks

Salt, to taste

30 g butter

110 ml milk

1 bouquet garni

2 bay leaves

A small bunch of thyme

3 sprigs of rosemary

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Peel and chop the potatoes into even chunks. Rinse briefly under cold water to remove excess starch.
Place the potatoes in a large pot, cover with salted cold water, and bring to a boil. Cook until tender, about 15–20 minutes.
Meanwhile, gently warm the milk in a small saucepan with the bouquet garni, bay leaves, thyme, and rosemary. Bring just to a simmer, then remove from heat and let steep for 10 minutes.
Drain the potatoes and let them sit for a minute to steam off moisture.
Strain the herbs from the infused milk and discard them.
Mash the potatoes with the butter until smooth, then gradually add the warm infused milk while mashing or whisking to reach a creamy consistency.
Season generously with salt and serve hot.

Replace half the milk with cream for extra richness.

Use olive oil and plant-based milk for a dairy-free or vegan version.

Add roasted garlic to the mash for a sweet, nutty twist.

For a rustic texture, mash by hand and leave small chunks.

Add lemon zest or cracked pepper for a bright finish.