French Mashed Potatoes

Name: French Mashed Potatoes
Ingredients: 6 whole Potatoes, Medium, Peeled & Cut In Equal Chunks; 1/2 cups Heavy Cream; 2-1/2 ounces, fluid Butter; 1 whole Handful Fresh Parsley; 1 whole Handful Fresh Chives; 3 Tablespoons Olive Oil, Extra Virgin; 2 dashes Salt And Pepper, To Taste

7 ingredients

1 steps

Ingredients

6 whole Potatoes, Medium, Peeled & Cut In Equal Chunks
1/2 cups Heavy Cream
2-1/2 ounces, fluid Butter
1 whole Handful Fresh Parsley
1 whole Handful Fresh Chives
3 Tablespoons Olive Oil, Extra Virgin
2 dashes Salt And Pepper, To Taste

Directions

1

["To boil perfect potatoes:", "Fill a large pot three quarter's worth with cold water and bring it to a rolling boil over high heat.", "In the meantime, peel, wash and then cut the potatoes into 1-inch cubes, or as per recipe specification. Cut the cubes/pieces into equal sizes so that they all finish cooking at the same time.", "If the water isn't boiling yet, soak the potatoes in a plastic bowl, completely covering the potatoes with cold water. If not using right away, refrigerate them (in water) and use them within 2-3 days.", "Carefully lower the potatoes pieces into the hot water using a slotted ladle to avoid making any splashes in the hot boiling water. Stir the potatoes occasionally until the water returns to a rolling boil, otherwise, the potatoes can stick to the pot and break up slightly. I usually reduce the heat to low-medium, boiling them \"gently\"" and uncovered for about 20-25 minutes. I start testing for doneness* after 10 minutes or so because nothing is worse than overboiled potatoes.""