The potatoes were creamy, dense, and certainly decadent. They were delicious and worth the extra time spent boiling.
But I had to add a lot more salt than I usually do to mashed potatoes because of all the milk and cream. I couldn't quite taste the mustard, but I think it still added that special something to offset all the dairy.
The only things I'd switch up in the future are subbing in different herbs for the thyme to add more fresh flavor and putting the potatoes through a ricer to make them even smoother.
But Florence's recipe will have to be an occasional treat for my household. They require more heavy cream and milk than I usually buy, which can be expensive for one side dish.
They're still worth making for special dinners and holidays, though, or whenever I happen to have some extra cream on hand.