Peel and chop the potatoes into large chunks. Place in cold salted water and bring to the boil. When boiling, reduce the heat to a simmer and cook until the potatoes are soft. Drain the potatoes into a colander and then allow the steam to evaporate for a minute or two.
Whilst the potatoes are cooking infuse the milk, cream and butter with the rosemary and garlic and thyme.
Puree the potatoes using a vegetable mill whilst still hot. Stir in the infused milk, cream and butter until you have the right consistency.
«Make sure to use floury potatoes such as Desiree or Maris Pipers to get a light fluffy mash. If you have added to much and your mash is to wet, cook over a low heat while stirring with a heatproof spatula until it is the desired texture.»