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Scrub potatoes and cut in quarters. Place in saucepan with cream, milk, garlic, thyme and bay leaf. Bring to a boil over medium-high heat, reduce to a strong simmer and cook 15 minutes, until potatoes are just tender (the tip of a knife slides in with no resistance, but you need to give a nudge to get the potato to slide off again). Strain potatoes, reserving cream. Discard bay leaf, thyme stems and garlic. Mash the potatoes (by hand, with a ricer, or a food mill). Add spoonfuls of the hot cream until the mixture is smooth and creamy. Add olive oil, butter and mustard. Season with salt and pepper, and serve hot.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Rendered duck fat — confit, roast potatoes, frying, French cooking
Universal suction lids — fit any pot or pan, no matching needed
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes