Golden Mashed Potatoes

8 large Yukon Gold potatoes
3 large cloves garlic, peeled and crushed
1 cup sour cream or plain yogurt
1/2 cup milk
1 Tbsp Dijon mustard
1/2 tsp salt
1 1/2 Tbsp each chopped fresh thyme leaves and chopped chives

Scrub potatoes but don't peel them. Cut into halves and place in a very large, wide saucepan. Add garlic. Cover with water and bring to a boil. Reduce heat, partially cover and simmer until fork tender, about 20 to 25 minutes.

Drain potatoes and garlic. Return to saucepan set to low heat. Using a potato masher, or a mixer, coarsely mash. Add sour cream or yogurt, milk, mustard and salt. Mash to desired consistency. I personally like to whip mine with an electric mixer. Stir in thyme and chives.

If you decide to prepare this ahead of time, do not add the thyme and chives. Just before serving, reheat, stirring often. Add more milk if it becomes too dry. Then stir in the thyme and chives just before placing into serving bowl.