Peel potatoes and cut into 1/4 inch cubes; put in a large bowl and cover with water.

In a 5-6 quart pan over medium heat, melt butter. Add shallots and garlic and stir until shallots are limp, about 1 minute.

Drain potatoes and add to pan, along with thyme and rosemary. Stir often until potatoes appear slightly translucent; about 8 minutes.

Add broth and stir often until potatoes are tender to bite and have absorbed most of the liquid; 12-15 minutes. Add cream and stir often until almost all is absorbed; 2-4 minutes. Add salt and pepper to taste.