Boil them in a pan of deep, lightly salted water for fifteen to twenty minutes or so, until tender.
While the potatoes are boiling, peel and lightly crush the garlic cloves.
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.
Let the mixture simmer over medium heat until it has reduced by about a third.
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.
Pour the cream and thyme over the crushed potatoes and eat while hot.