Place peeled and cut potatoes into a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.

Warm dairy and flavor

While potatoes cook, combine whole milk, heavy cream, butter, crushed garlic and cream cheese in a small saucepan over low heat. Heat gently until butter and cream cheese are melted and the mixture is warm (do not boil), about 3–5 minutes. This helps infuse the garlic into the dairy.

Drain and mash

Drain the potatoes thoroughly in a colander and return to the hot pot. Over low heat, let the potatoes steam for 1 minute to remove excess moisture. Use a potato ricer or masher to break the potatoes to your preferred texture.

Combine and season

Pour the warm dairy mixture over the mashed potatoes and stir until smooth and creamy. Fold in chopped chives and parsley. Taste and adjust seasoning with remaining 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper as needed. Keep warm until serving.

Vegetable — Roasted Honey-Balsamic Carrots & Brussels Sprouts

Preheat oven and prepare sheet pan

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Toss vegetables with dressing

In a large bowl combine olive oil, balsamic vinegar, honey, Dijon mustard, fresh thyme, garlic powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add the carrots and halved Brussels sprouts and toss until evenly coated.

Arrange and roast

Spread the vegetables in a single layer on the prepared baking sheet with cut sides down where possible. Roast in the preheated oven until vegetables are tender and beginning to caramelize, about 20–25 minutes, stirring or turning once halfway through to ensure even browning.

Finish and garnish

If the vegetables need extra glaze, drizzle an additional 1 teaspoon honey and 1 teaspoon balsamic over them and toss briefly, then return to oven for 1–2 minutes. Remove from oven, transfer to a serving dish and sprinkle with toasted sliced almonds if using. Adjust seasoning to taste and serve hot alongside the mashed potatoes.