Pommes aligot

-Add cubed potatoes plus the thyme and whole garlic cloves into a large pot and completely cover with cold water. Bring to a boil, then allow to simmer for about 30 minutes. A butter knife should easily go through when they’re cooked.
-Drain the water out and remove the thyme sprigs. Use a ricer to mash the potatoes back into the same pot you were using before. Sporadically add in bits of the cubed butter and stir the mixture until all the potatoes and butter are combined in the pot.
-Add the minced garlic into the pot and place it over medium heat. In a separate small pot over medium heat, add in the heavy cream to warm. Once the cream is warm, add it about 1/3 at a time into the potato mixture until very thick and creamy. Taste for seasoning and add salt & pepper to taste.
-Add the cheeses into the potato mixture and stir a lot until it’s very thick, cheesy, and slightly stringy. Serve immediately directly from the hot pot or in warm dishes so it doesn’t congeal. Enjoy!