Add the potatoes to a large pot with water so the potatoes are covered by 1 inch or more. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are fork tender.

While the potatoes cook, add the heavy cream, milk, butter, garlic, sage leaves and thyme to a small pot and bring to a light simmer. Turn off the heat and let it sit while the potatoes finish cooking.

When the potatoes are done, drain them well and mash them up using a fork, potato masher or potato ricer. Slowly pour in the warm garlic herb cream mixture. Mix well to combine.

Serve the mashed potatoes warm and top with more melted butter and fresh chopped thyme. Enjoy!