Cut potatoes into 1-inch chunks and place in large stock pot, cover with cold water and add 1 tablespoon salt. Bring to boil and continue to cook until potatoes are fork tender, about 20 min.
While potatoes are cooking melt butter in a heavy bottom saucepan over medium-high heat. Stir occasionally and continue to cook until butter begins to brown and foam. Remove from heat and pour brown butter into a heat safe bowl.
Once potatoes are tender, drain and return to pot. Add 3/4 of the butter, warmed half & half, sour cream, onion and garlic powder, salt, pepper and 1 tablespoon of the fresh thyme. Using a potato masher, mash until desired constancy. Add more warm half & half if needed. Salt and pepper to taste. Transfer to serving dish and smooth out with large spoon. Pour remaining brown butter on top of potatoes and sprinkle with the remaining fresh thyme, serve warm.
Recipe Credit: Heather Schneider; Chef & Culinary Consultant
Joy Full Foods
Photo Credit: Ron Rouse
