40min · 8 servings INGREDIENTS • 2 lbs russet potatoes peeled and cut into 1-inch chunks • 3/4 cup water or enough to steam the potatoes in the pot • 1 cup heavy whipping cream • 5 tablespoons unsalted butter • 1 teaspoon kosher salt (more to taste) • 1/2 teaspoon chopped fresh parsley • Black pepper to taste • Fresh thyme for garnish