1. Place prepared potatoes in a LARGE stock pot. Fill with cold water so the potatoes are covered with water—season water with a few heavy pinches of salt. Bring water to a boil, reduce to a simmer and cook partially covered until easily pierced with a knife. About 25-35 minutes.

2. While potatoes are cooking, heat half and half, thyme, and garlic in a small saucepan over medium-low heat until fragrant. About 5-8 minutes. Turn off the burner.

3. Drain potatoes. Pass hot potatoes through ricer, food mill, or colander (as shown in the stream) into a large bowl.

4. Add butter and salt to the potatoes. Remove thyme and garlic from the warm half and half. Pour about ½ c of the warm half and a half into the potato and butter mixture stirring after each addition until fully incorporated. Stir in sour cream or crème fraîche. Cover and keep warm until serving.