- 2 pounds (about 5 to 6) Idaho potatoes , peeled and cut into 1-inch chunks
- 1 cup heavy cream , brought to a boil and kept warm
- 6 tablespoons butter , softened to room temperature
- Salt and cracked black pepper
- 1/2 cup pitted Nicoise olives or Kalamata olives , chopped rough
- 1 1/2 teaspoons fresh thyme
Add the olives and thyme. Garnish each serving with a sprig of thyme. Season generously with salt and pepper and serve immediately.