French Style Mashed Potatoes

Instructions

1. Place peeled potatoes into a pot and fill pot with enough cold water to cover potatoes by at least an inch.
2. Set a medium sized non-stick or stainless steel pot over medium heat.
3. Allow cream mixture to barely simmer over low heat to allow flavors to steep together slowly. Approximately 20 to 30 minutes. Once potatoes are just soft but not over cooked, drain potatoes into a colander.
4. Remove cream from heat, strain cream mixture through a fine mesh sieve into a bowl. Discard all cooked solids.
5. Place drained potatoes into a bowl and place ricer directly over pot used to cook potatoes.
6. Repeat process until all potatoes are riced. Place pot of potatoes over medium low heat, add cream a little at a time and stir vigorously to combine and emulsify.
7. Once potatoes are creamy slowly add tabs of butter a few at a time whisking to fully incorporate.
8. Once all butter is added, add chives and stir. Remove from heat. Keep lid on pot to keep warm for serving. Season to taste if needed.
9. Chef's Note: Use as much cream as needed to just make potatoes creamy but not watery. These potatoes can be made up to a couple hours in advance of serving, simply refresh by setting over low heat stirring often and even add a little cream or melted butter re-moisten.