1 1/2 cups milk
1 cup white sugar
3 tablespoons dried thyme
2 tablespoons dried sage
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried marjoram, crushed
1 teaspoon dried thyme, crushed
1 teaspoon dried rosemary
1 teaspoon dried sage
3 tablespoons butter, melted
1/2 teaspoon salt
1 cup heavy cream
In a medium saucepan, mix the milk, sugar, thyme, sage, oregano, basil, marjoram, thyme, rosemary, sage, rosemary, thyme, dry mustard and paprika.
Pour the milk mixture into a large stockpot and add potatoes and stir until coated. Rub the butter into the mixture and the salt over a medium saucepan in the bottom of a larger pot or Dutch oven.
Add cream and stir until all ingredients are heated through.