Begin the recipe for basic mashed potatoes. While the potatoes cook, take the cream and bring it to just below a simmer in a small saucepan with one smashed garlic clove and one large sprig of fresh thyme (or two small). Take it off the heat, and allow to steep for 10 minutes, then mix it in per the instructions in the original recipe.
Garlic-Thyme Mashed Potatoes
Adapted from Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House by Mitchell Rosenthal and Jon Pult
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