Ingredients

• 8 medium russet potatoes, peeled
• 1/2 pound butter
• 16 ounces heavy whipping cream
• salt to taste
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 Tablespoon minced garlic
• 1 sprig of thyme
• 2 sprigs of tarragon
• 2 tablespoons parsley, chopped

Instructions

Peel potatoes and cut into quarters, long ways. Rinse under cold water for 30 seconds.

Place potatoes on perforated pan and place on rack 2. Place solid pan below perforated pan on rack position 1.

Put Wolf Convection Steam Oven on Steam Mode for 50 minutes at 210°F.

In a saucepan, add garlic and butter on medium heat. Melt butter and lightly cook garlic, making sure to stir.

Once melted, add cream, thyme, and tarragon. Bring to a slow simmer then turn off heat. Let rest for 10 minutes to let the thyme and tarragon infuse, then remove thyme and tarragon.

Once the potatoes are done steaming, place potatoes in stand mixer with a wire whisk. Turn the mixer on low, then gradually increase to medium speed to break up all of the potatoes.

Start with adding 1/2 cup of cream and the butter mix to the potatoes. Slowly mix to start, then turn off, scrape the bowl, and repeat until all cream and butter are incorporated.

Add salt, garlic, and pepper and mix to combine.