Velvety Mashed Potatoes

1. 1

   Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.

2. 2

   Put the potatoes in a medium saucepan with cold water to cover.

3. 3

   Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender.

4. 4

   Drain.

5. 5

   Pass the potatoes through a food mill or a ricer into a large mixing bowl.

6. 6

   Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth.

7. 7

   Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.

8. 8

   Top with chopped chives.

No additional tips available.