Mashed Red Potatoes

Ingredients

• 6 servings pepper black freshly ground
• 0.3 cup chives fresh finely chopped
• 0.8 cup cup heavy whipping cream at room temperature
• 6 servings kosher salt 
• 0.3 cup parsley fresh italian finely chopped
• 3 pounds potatoes - remove skin red scrubbed cut into 2-inch pieces
• 8 tablespoons butter unsalted cut into small pieces, at room temperature (1 stick)

Equipment

• knife
• pot
• potato masher
• wooden spoon
• spatula
• colander

Directions

1. Place the potatoes in a large pot, add water to cover the potatoes by 2 inches, and generously salt the water. Bring to a boil over medium heat and continue boiling until the potatoes can be pierced through the center with a sharp knife, about 20 to 25 minutes. (Be careful not to overcook, or they’ll be mushy.)Turn off the heat and drain the the potatoes into a colander, shaking it gently to drain excess liquid. Return the potatoes to the pot.Using a potato masher, break the potatoes into smaller pieces.
2. Add butter, a few pieces at a time, and using a wooden spoon or rubber spatula, fold to incorporate.
3. Add 3/4 cup of the cream and stir to incorporate. For creamier potatoes, add the remaining 1/4 cup of cream. (The potatoes should remain a little lumpy.)Fold the chives and parsley into the potatoes, and season with salt pepper.