¼teaspoonfreshly ground black pepperadjust to taste
1tablespoonchopped fresh Italian parsley
Instructions
Place the potatoes in a large saucepan and cover with water. Bring to a boil and then reduce heat as needed to avoid overflowing the pan. Cook until fork tender, about 20 minutes.
Drain and return to pot over very low heat. Add butter and mash with a potato masher to break up the potatoes and combine the butter with them.
Add ¼ cup cream, thyme, salt, and pepper to the potatoes. Mash again until desired consistency.
Taste and adjust salt and pepper as desired. Stir in or sprinkle with parsley before serving. Top with additional butter, if desired.
Notes
These can be served immediately or they can be made ahead and then allowed to stand at room temperature for an hour or two. Warm over medium heat, stirring often and adding more cream as needed if the potatoes are dry.