In a large pot of cold salted water, bring potatoes to a boil. Cook until potatoes are fork tender, 30-40 minutes.
In a skillet over medium heat, combine one stick of butter, cream, sage and thyme. Cook until the butter is browned with a nutty fragrance. Remove from heat.
Drain the potatoes and return back to the pot to mash over low heat. You can also use your stand mixer with the paddle attachment. Pour the butter mixture into the mashed potatoes and stir well. Stir in the sour cream. Season with salt and pepper, to taste.
Serve the potatoes warm, topping with the remaining butter slices. Enjoy!
