Silky rich parmesan herb pomme purée made with Yukon potatoes and cream, infused with garlic, rosemary, bay leaf, thyme, and black peppercorns, finished with butter.
1: Combine cream, parmesan rind, bay leaf, thyme, rosemary, black peppercorns, and garlic in a pot. Simmer the mixture for 5 minutes, then strain and set aside.
2: Simmer unpeeled Yukon potatoes in salted water until a knife slides in and out without any resistance.
3: While the potatoes are still hot, peel the potato skins and pass the potatoes through a ricer.
4: Whisk in the reserved cream and butter. Season to taste.
