Preheat the oven to 350 degrees.

In a large pot, boil water for the potatoes.  Once the water is boiling, place the potatoes in the pot and cook until tender.

In a small saucepan, combine 1/2 cup half and half, 3 Tbsp butter, 1 Tbsp sage, thyme, smashed garlic, salt, and pepper.  Bring to a simmer, stirring constantly.  Let simmer, while stirring for 2-3 minutes, then cover and remove from the heat.  Let the mixture sit while the potatoes cook.

When the potatoes are cooked, drain them.  Place the potatoes into a large mixing bowl.  Add the cream mixture and the 4 oz of cream cheese.  Mash with a potato masher and then finish by mixing with a hand mixer until the potatoes are smooth and creamy.  Spoon the potatoes into a baking dish and dot with 1 Tbsp diced butter.

Place the potatoes into a 350 degree oven and bake for 30 minutes until just barely starting to brown on top.  Meanwhile, heat the remaining 1 Tbsp of butter in a skillet over medium high heat, until bubbly.  Add the remaining 2 Tbsp chopped sage to the pan and fry until crispy (being careful not to burn).  When the potatoes come out of the oven, pour the crispy sage and whatever butter is remaining in the pan over the top.  Serve immediately.