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
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.
Add butter, a few pieces at a time, and using a wooden spoon or rubber spatula, fold to incorporate.
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.
