Pommes Puree

Directions

1. 1
   In a saucepan, cover the potatoes with cold water and season generously with salt.
2. 2
   Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes.
3. 3
   Drain well.
4. 4
   Let the potatoes cool, then slip off and discard the skins.
5. 5
   Using a ricer and working over a large bowl, rice the potatoes with half of the butter.
6. 6
   Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula.
7. 7
   Mix in the remaining butter and the heavy cream.
8. 8
   Season with salt.