Ingredients Jump to Instructions ↓

  1. 4 pounds golden creamer potatoes, peeled and cut into quarters

  2. 1 bay leaf Kosher salt and freshly ground black pepper

  3. 2 cups heavy cream

  4. 3 tablespoons unsalted butter

  5. 2 tablespoons chopped chives

Instructions Jump to Ingredients ↑

  1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan . Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.


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