Best Mashed Potatoes

Preheat oven to 400°F.

Place 1½ cups kosher salt and ⅓ cup water in a bowl and mix until salt resembles wet sand texture. Pour salt into baking sheet, spreading evenly.

Use a fork to poke holes around the sides and top of clean potatoes. Rub avocado oil, all over potatoes then use the remaining kosher salt to cover the potatoes. Nestle potatoes on top of salt in the baking sheet, then push the salt towards the base of the potato to keep it in place. Make sure there is space between each potato and they are not touching.

Bake for 60-70 minutes or until potatoes are very tender, checking doneness at the 60-minute mark. Try the toothpick test, Insert a toothpick, if it feels tender upon inserting and comes out clean, potatoes are ready. While the potatoes bake, make the garlic-thyme infused cream.

About 30 minutes before potatoes are finished cooking, add whole milk, cream, garlic (cut side faced down), thyme, and black peppercorns to a small saucepan. Bring the mixture to a simmer over medium heat. Drop the heat to low, cover the saucepan and cook for 5 minutes. Remove from heat and leave covered; mixture will continue to steep. (Just before adding the milk mixture to the potatoes, make sure the mixture is warm, reheat if needed.)

It's important to do the next step quickly and while potatoes are hot. Doing this with cold potatoes will potentially result in gummy mash. Where over mitts to protect your hands while handling hot potatoes.Once potatoes are cooked, wear oven mitts and wipe the skin of any salt. Cut the potatoes in half lengthwise and use a spoon to scoop out potatoes into a ricer. Be sure to scoop out as much potato from the skin. You can either eat the skins or discard.Rice potatoes into a large mixing bowl. Pour half of the warm, melted butter into the potatoes and mix with a spatula until incorporated. Repeat until all of the butter is added.

Strain the milk mixture into a fine mesh sieve and into a measuring cup. Pour half of the cream mixture and start with 1 teaspoon of kosher salt. Mix until liquid is fully incorporated and smooth before adding more. Repeat with with remaining cream. Adjust seasoning with salt, if necessary.

Transfer mashed potatoes to a bowl and garnish with chives, more melted butter and a few grinds of black pepper. Enjoy.

Potatoes can be made 1 day ahead. Allow potatoes to come to room temperature, cover and chill. Reheat over medium heat and add more milk to thin out, if needed.