Creamy Mashed Potatoes

Add potatoes, salt, half and half, garlic, bouquet garni, and bay leaf into a large saucepan and gently boil for 12-15 minutes until potatoes are just fork tender. Strain potatoes and reserve the cream mixture but discard the bay leaf, garlic, and bouquet. Let potatoes dry out a little in the pan. Pass the potatoes through a food mill or a ricer into a large mixing bowl. In the pot, brown the butter, add back in the cream mixture, and reduce for a bit. Add back in to the potatoes along with the mayo, sour cream, parm, and roasted garlic. Mix well until creamy and combined. Season as desired