Add potatoes to a large pot and boil until potatoes are tender (about 20 minutes). Drain potatoes and mash with a potato ricer. Add milk, butter, an salt to taste. Place in a baking dish and broil in the oven until the top of the potatoes are crisp, but not burnt (about 1-3 minutes). Set aside.

In a pan, melt butter over medium head until foam develops. Once the butter is foaming, add the garlic and thyme until the butter begins to turn a golden brown color. Add in the chanterelles, white wine and allow to simmer together for about 3 minutes, until the mushrooms are tender. Pour mixture over mashed potatoes, allow to cool slightly, serve & enjoy!