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Catherine Fulvio
Ingredients
  • 1½ pounds russet potatoes, peeled and cut into chunks
  • 2 medium sprigs thyme
  • 2 ounces (½ stick) butter
  • 1 cup cream (or ½ cup milk and ½ cup half cream), plus more as needed
  • 6 spring onions, thinly sliced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped thyme leaves
  • Salt and freshly ground black pepper
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