CHICKEN-FRIED STEAK WITH CREAM GRAVY

2-1/2 lbs. all purpose potatoes, peeled, cut into 1" pieces
1-1/4 lbs. top or bottom round steak, 1-1/2 " thick, cut into 6 (1"-thick) slices
1-1/4 cups buttermilk, divided
2 cups all-purpose flour
1 Tbsp. onion powder
2 tsp. dried thyme
1 3/4 tsp. salt, divided
1 tsp. pepper, divided
1/4 cup butter or margarine
2 Tbsp. chopped fresh parsley
1 cup oil, preferably canola
1-1/2 cups milk

In pot combine potatoes and enough water to cover.  Over high heat bring to boil; reduce heat to medium.  Cook until tender, 20-25 minutes.  Place meat between sheets of plastic wrap.  With meat mallet pound to 1/8" thickness, cut in half.  Place in shallow pan with 1 cup buttermilk, turning to coat; let stand 30 minutes.  In shallow dish combine flour, onion powder, thyme, 1 tsp. salt and 1/2 tsp. pepper; reserve.

Drain potatoes, return to pot.  Add butter, 1/4 tsp. pepper and remaining buttermilk and salt; mash.  Stir in parsley; cover.  Coat each steak with flour mixture.  Reserve 2-1/2 Tbsp. remaining flour  In skillet heat oil over high heat  In batches cook steaks, turning once until cooked through, 1-2 minutes per side.  Drain on paper towels; keep warm.  Discard all but 2 Tbsp. fat from skillet.  Stir reserved flour mixture and remaining pepper into skillet; over medium heat cook, stirring, 1 minute.  Stir in milk, cook stirring until thickened, 3-4 minutes.  Serve.