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Slice the potatoes into 2cm/just over ½” thick and chuck into heavily salted cold water.
Add in the thyme and the crushed garlic cloves and bring to the boil.
Cook until completely tender and falling off the end of a knife, about 15-20 minutes.
Drain the potatoes and leave them in the strainer, cover with a clean tea towel, and leave to steam for 5 minutes.
Warm the mozzarella, cream, camembert (remove the white rind) and butter in a pan with some salt and pepper.
Push your cooked potatoes through a fine sieve using the back of a spoon or a spatula into a pan.
Slowly pour the creamy cheesy mix into the dry mash and fold it through.
Warm through gently in a pan while stirring.
Enjoy while lovely and hot! Sprinkle on some extra cheese.