Prepare the potatoes:
Wash and peel the potatoes. Cut them into chunks or leave them whole if you prefer. Boil the potatoes in salted water until soft (12 minutes for cut potatoes or 30-40 minutes for whole potatoes).
Infuse the cream:
While the potatoes are boiling, add the Parmesan cheese rind, thyme (or rosemary), and black peppercorns into a piece of cheesecloth (optional). In a medium saucepan, combine the cream with the cheesecloth bundle. Bring to a gentle simmer, stirring occasionally, and allow it to infuse for about 20 minutes. Afterward, remove the cheesecloth and discard the rind.
Mash the potatoes:
Drain the potatoes and place them in a large bowl. Mash them until smooth. Add the infused cream, butter, grated Parmesan, and season with salt and pepper to taste. Mix everything together until creamy and well combined.
Gratinate:
Preheat the broiler. Transfer the mashed potatoes into an oven-safe dish and smooth the top. Sprinkle a generous amount of grated Parmesan on top, and place the dish under the broiler for 3-4 minutes, or until the top is golden and crispy. Once the potatoes are gratinated, remove from the oven and sprinkle with freshly grated lemon zest and chopped parsley for a fresh touch. Serve immediately.
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