This is a recipe for Sundance Mashed Potatoes. Now the Sundance recipe calls for all red potatoes. But red potatoes have a lower amount of starchy gluteny type stuff - you want starchy gluteny type stuff to make good fluffy mashed potatoes - so 2/3 of the potatoes were russetts and 1/3 were reds. So 12 potatoes - if using all red, you're gonna need maybe 12-15 of the large ones. Cover in cold water while you're prepping them (peeling and cutting).
Cut them up to pretty much the same size and cover in cold water and salt (kosher) liberally. Bring to boil and cook until tender, but not weird tender - I don't know how to explain it but don't overcook - so you release all the starch from the potatoes, you want the starch!
In a separate pan heat 4-6 minced garlic cloves, 1 cup heavy cream, 1 cup milk, 1/4 cup chopped FRESH thyme, 1/3 cup BUTTER, 2 cups FRESH corn (or canned, NOT Frozen unless it's the yummy Costco kind), kosher salt and pepper to taste. Heat so butter melts but do not bring to boil or even a simmer.
Drain potatoes and mash in the liquid mixture - try not to get the corn in until the last. You're probably not going to use all of the liquid, but definitely use all the corn and stuff. I forgot to take a picture after I put it into the serving dish, but it was pretty with the melted butter on top. Yummy!
Anyways, on Thanksgiving Day, you could make these 2-3 hours ahead (or any mashed potatoes) then set them in a double boiler (I just put them in a tempered glass bowl and set them over the pan with water that I just cooked them - the steam cleans the pot nicely for me) - cover with foil and set the flame on very low and let them sit until you're ready for them! They won't get all weird and clumpy like homemade mashed potatoes, usually do.
*Note - Sundance Mashed Potatoes recipe comes from Sundance, UT from the Foundry Grill - it is a recipe that they've discontinued a while ago, but it's still way delicious. If the corn freaks you out, then just do the other stuff, that alone is very delicious!