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1
Put the cut potatoes into a pot filled with the cold water, bring to a boil, and cook for about 20 minutes, or until a fork or knife pierces the potato chunks easily.
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2
While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan.
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3
Heat the cream until the butter melts, but do not allow the mixture to boil.
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4
Keep the mixture warm until you are ready to add it to the potatoes.
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5
When the potatoes are fully cooked, drain in a colander for 5 minutes to remove all excess moisture.
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6
It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery and starchy.
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7
Fill the ricer no more than half full.
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8
Squeeze the hot potatoes through the ricer and into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes.
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9
When all of the potatoes have been riced, stir in the hot cream and butter mixture with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes.
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10
Add the chopped chives and serve promptly.
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11
If the mashed potatoes must be held a few minutes, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water.
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12
(Note: basil variation: add 3 to 4 tablespoons basil pesto or pureed basil leaves in place of chili paste.)
