Crushed Potatoes with Cream and Garlic

1. 1

   Scrub the potatoes but do not peel them.

2. 2

   Boil them in a pan of deep, lightly salted water for fifteen to twenty minutes or so, until tender.

3. 3

   While the potatoes are boiling, peel and lightly crush the garlic cloves.

4. 4

   Pour the cream into a small saucepan, and add the leaves from the sprigs of thyme, the garlic, a little salt, and some black pepper.

5. 5

   Let the mixture simmer over medium heat until it has reduced by about a third.

6. 6

   Once the potatoes are drained, put them in a shallow dish and crush each one lightly with a forkyou want to break the skin and flatten the potato just enough for its flesh to soak up some of the hot cream.

7. 7

   Pour the cream and thyme over the crushed potatoes and eat while hot.

No additional tips available.