INGREDIENTS
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4 pounds russet potatoes
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1 pound Yukon Gold potatoes
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3 tablespoons kosher salt plus more to finish
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1 cup whole milk
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1/2 cup heavy cream
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8 whole black peppercorns
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3 sprigs thyme or 1 sprig rosemary
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2 bay leaves
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1/2 cup (1 stick) chilled unsalted butter, cubed
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Freshly ground black pepper