Thyme & Garlic Mashed Potatoes

This is probably the best garlic mashed potatoes I've tried so far. Recipe below was given to me only as an estimate and I finally had the chance to test it out for the first time last Christmas. Needless to say, it was a big hit! Even my sister who does not like potatoes loved it...believe me, that says a lot!




Ingredients:
5 large russet potatoes, peeled and chopped
5 whole garlic cloves, peeled & chopped
1 cup (8 ounces) butter
fresh thyme
3 tablespoons sour cream
2/3 cup heavy cream
Salt and pepper to taste

In a large pot of boiling salted water, cook potatoes about 20 minutes or until tender when pierced with a fork; remove from heat and drain.

Melt butter and then throw in a bunch of thyme leaves with it and let it simmer for a bit. It turns into Thyme butter. Also, chop a bunch of tiny pieces of garlic and throw them in a pan of Olive oil and cook until they turn golden brown and crunchy. (Never use a garlic press) Then throw them in the potatoes and mix.

Mash potatoes, add sour cream, and heavy cream; blend until well mixed. Season to taste with salt and pepper

Variation:

Thyme & Leek Mashed Potatoes: Substitute garlic with 5 leeks (white & pale green parts only), chopped, washed well and drained