Recipe courtesy of Food Network Magazine and my sister-in-law Debra Juarez who makes this for our Thanksgiving dinner almost every year! 8 servings Ingredients: 2 cloves garlic 3 tablespoons unsalted butter 3 pounds waxy potatoes (such as Yukon Gold or Yellow Finn), peeled 3 cups half & half 1/2 cup creme fraiche 2 tablespoons all-purpose flour 2 teaspoons chopped fresh thyme 1/8 to 1/4 teaspoon ground mace Kosher salt and freshly ground pepper 1/4 cup chopped chives