Holiday Mash with Herbed Breadcrumb

Ingredients

Instructions

1. Add milk, cream, thyme, bay leaf, shallot, and garlic to a small pot and heat on very low just below a simmer.
2. Boil potatoes skin on and whole until tender, roughly 35 minutes. Drain and let cool until you can handle them.
3. Peel the potatoes easily using a light score and mash by your preferred method.
4. Put the mash back into a pot over low heat and add butter, folding it in until incorporated, then add hot cream as needed.
5. Season the mash to taste with salt.
6. Dice sourdough for breadcrumb, dress with olive oil and salt, and toast in the oven at 350°F (176°C) until golden brown and dry.
7. Pulse toasted bread in a blender or food processor until uniform.
8. Add herbs, crack in black pepper, and adjust salt for the breadcrumb.
9. Dress potato skins in oil and salt, bake at 350°F (176°C) until crisp, about 20 minutes, stirring every 8 minutes.
10. Chop crisped potato skins and add to the breadcrumb.