Servings: Serves 12–15
  • 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
In a large saucepan place, cover the chopped potatoes with cold water and bring to a boil, reduce heat to medium and cook until potatoes are very tender when stabbed with a fork, about 15 minutes. Drain well. Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over-whip).

Add the olives and thyme. Garnish each serving with a sprig of thyme. Season generously with salt and pepper and serve immediately.