Ingredients Jump to Instructions ↓

  1. 906 g russet potatoes, pelled and cut into large chunks

  2. 1 tbsp. butter

  3. 1/2 cup heavy or whipping cream

  4. 1/2 cup roasted garlic olive oil

  5. 2 tbsp. chopped fresh chives

  6. 1/4 tsp. pepper

  7. 1/2 tsp. salt

Instructions Jump to Ingredients ↑

  1. Boil potatoes in a large pot of salted water until tender. Drain and let dry 5 minutes on a baking pan. Meanwhile, heat cream to a boil. Transfer potatoes to a large bowl and add butter. Beat with an electric mixer to mash. Add hot cream and beat to blend. Add olive oil, chives, salt and pepper and beat just until blended. Serve immediately.


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