1. Peel and cut potatoes into even chunks. Place in a large pot with cold water and a generous pinch of salt. Bring to a boil and cook until fork-tender, about 15–20 minutes.

2. Meanwhile, heat olive oil in a heavy-bottomed skillet over medium-low heat. Add onions and cook slowly, stirring occasionally, until caramelized and golden—about 25–30 minutes.

3. Drain potatoes thoroughly. Mash using a ricer or potato masher until smooth.

4. Warm butter and cream together in a small saucepan until fully melted and hot. Do not boil.

5. Pour the cream mixture into the mashed potatoes and mix until silky and fully incorporated.

6. Fold in most of the caramelized onions, saving a small handful for topping.

7. Season with salt and black pepper to taste. Garnish with the remaining onions and chopped parsley if desired. Serve warm.