Place potatoes in a saucepan and cover with water; bring to a boil. Cover and
cook for 20-25 minutes or until very tender. Drain well. Mash potatoes with
cream, 2 tablespoons butter, salt and pepper. Spread 1 1/2 cups of mashed
potatoes into a greased shallow 1 1/2 quart baking dish. In a skillet, saute
onion and garlic in remaining butter until tender. Stir in flour until blended.
Gradually stir in broth, mustard, thyme and 2 tablespoons parsley. Bring to a
boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat
through. Pour over the potato crust. Pipe or spoon remaining mashed potatoes
over top. Bake, uncovered, at 375ºF for 35-40 minutes or until the potatoes are
lightly browned. Sprinkle with remaining parsley.
