Chantilly Potatoes Recipe

Add 3 tablespoons kosher salt to the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender enough to mash easily.

Meanwhile, gently heat the milk, cream, garlic, peppercorns, bay leaves, and sprig of thyme in a small saucepan over medium heat. Don't let the mixture boil. Once it's very hot, remove it from the heat and let the aromatics infuse the milk for 20 minutes. Strain out the aromatics using a slotted spoon.

Mash the cooked potatoes with the butter and the infused milk. Stir in the chopped chives. Grease an 8 x 8 baking pan and a 9 x 13 pan.