guilherme
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Peel and cut the potatoes into 2.5cm cubes.
In a large pot, add the potatoes and cover with cold water.
Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, prepare the flavor liquid.
In a separate saucepan, melt the butter over medium heat.
Add the garlic cloves and cook until fragrant, about 2-3 minutes.
Add the heavy cream, milk, bay leaf, thyme, oregano, and chile flakes.
Simmer the mixture for about 5 minutes to infuse the flavors.
Once the potatoes are cooked, drain them and return them to the pot.
Remove the garlic cloves from the flavor liquid and discard.
Pour the flavor liquid over the potatoes and mash until smooth and creamy.
Season with salt and pepper to taste.
Garnish with sage, chives, parsley, and green onion before serving.
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