Edit Turkey Devonshire with Roma Tomatoes & Thyme-Infused Whipped Potatoes

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Infuse the Cream. Combine cream, thyme, bay leaf, peppercorns, and onion in saucepan. Heat until barely simmering. Remove from heat, steep 15-20 minutes. Strain and keep warm.
Make the Cheese Sauce. In medium saucepan, make roux with butter and flour (1-2 min). Add wine, reduce slightly. Combine 1 cup cream and ½ cup stock in measuring cup. Gradually whisk cream/stock mixture into roux. Cook until thickened. Remove from heat, add cheeses gradually until smooth. Season with salt and pepper to taste.
Whip the Potatoes. Pass potatoes through ricer or mash thoroughly. Add softened butter, mix well. Gradually add warm infused cream until desired consistency. Mix in mascarpone. Season with salt and white pepper. Transfer to piping bag with star tip.
Build the Devonshires. Toast sourdough slices until golden. On broiler-safe dishes: Spread a thin layer of hot cheese sauce on the plate. Place toasted sourdough. Layer turkey slices. Roma tomato slices. Bacon slices. Pour remaining cheese sauce generously over top. Squeeze lemon over top. Pipe potatoes alongside.
Broil & Finish. Place under broiler 3-4 minutes. Watch carefully until sauce bubbles and browns. Remove and immediately garnish with fresh basil leaves. Serve hot!

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