Wash and scrub baby potatoes thoroughly to remove dirt. Cut larger potatoes in half for even cooking.

Bring salted water to a rolling boil in a pot. Add baby potatoes and cook for about 12-15 minutes or until fork-tender. Drain the potatoes.

Melt 2 tablespoons of butter or heat olive oil in a large skillet over medium heat. Add minced garlic and onion (if using), sauté for 1-2 minutes until fragrant.

Add 1 cup of heavy cream and ½ cup of broth to the skillet. Season with salt, black pepper, and thyme. Simmer for 3-4 minutes until the sauce thickens slightly.

Add the cooked potatoes to the sauce, tossing to coat. If using Parmesan cheese, stir in and simmer for an additional 2-3 minutes.

Transfer to a serving dish and garnish with fresh parsley. Serve warm.