4–5 medium Yukon Gold or Russet potatoes
3 tbsp butter, melted
2 cloves garlic, minced
1 cup heavy cream (or half-and-half for lighter)
½ cup whole milk
1 cup shredded Gruyère cheese (or mozzarella/Swiss)
½ cup shredded Parmesan cheese
½ tsp thyme (fresh or dried)
½ tsp rosemary (fresh or dried)
Salt & black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions
