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Add milk, cream, thyme, bay leaf, and shallot to a small pot and grate in your garlic. Put it on the stove on very low heat just below a simmer while you do your potatoes.
Boil the potatoes skin on and whole so they don't soak up water. Letting me work in more fat. You could also bake them, make sure to poke a couple holes first so they don't explode.
Drain the potatoes and let cool until you can handle them. Peel the potatoes and mash them using a ricer, food mill, or tammis.
Put the mashed potatoes back into a pot over low heat and add the butter. Keep folding it in until all the butter is incorporated, then add the hot cream. You may not need all of the cream but save any extra in case you want to adjust it later. Season to taste with salt.
Dice up the sourdough and dress with olive oil and salt. Toast in the oven at 350°F/176°C until golden brown and completely dry, about 15 minutes, stirring halfway.
Pulse the toasted breadcrumbs in a blender or food processor until pretty uniform. Add the herbs and black pepper, and adjust the salt.
Dress the potato skins in oil and salt, place them in the oven at 350°F/176°C and stir them every 8 or so minutes until completely crisp, about 20 minutes. Chop up the crispy potato skins and add them to the breadcrumb.