• 2 lbs (about 5 to 6) Idaho potatoes, peeled and cut into 1-inch chunks
• 1 c heavy cream, brought to a boil and kept warm
• 6 T butter, softened to room temperature
• Salt and cracked black pepper
• 1/2 c pitted Kalamata olives, chopped rough
• 1 1/2 t fresh thyme

In a large saucepan, 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 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.