Prepare a large container ½ full of cold water. Peel your potatoes and place them in the cold water. Discard the peels.
Clarify ¼ lb of butter by microwaving it until just melted, then skimming off the white foam that floats to the top. Set ½ of the clarified butter to the side, and with the other half, mix in 1 tsp of potato starch to make a slurry. Have the slurry ready beside you with a brush.
Pick your thyme leaves, and roughly chop them. Discard the stems.
