4-5 lbs medium Yukon Gold potatoes
4 tsp kosher salt, plus pinch to salt the water
1½ cups whole milk
½ cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 sprig of sage
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
2 Tablespoons SOOC Garlic Olive Oil
Freshly ground black pepper
~1 Tablespoon SOOC Rosemary Sea Salt
Place potatoes in a large pot and fill with cold water to cover potatoes by 1". Add a large pinch of salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, about 30–35 minutes.
While potatoes cook, place milk, cream, garlic, sage and rosemary in a small saucepan over medium heat until fragrant, about 5 minutes. Strain through a fine mesh sieve.
Drain potatoes and briefly rinse with cool water to remove any excess starch. Return potatoes to warm pot (off heat) to dry.
Pass hot potatoes through ricer or food mill into a large bowl. Add butter, Garlic Olive Oil and salt and stir until butter is completely incorporated. Pour the cream mixture into potatoes ½-cupful at a time, stirring after each addition, until liquid is fully incorporated and mixture is smooth before adding more.
Serve mashed potatoes topped with the Rosemary Sea Salt and some freshly ground black pepper