Lunch: Traditional Mashed Potatoes

Ingredients

2 pounds russet potatoes, peeled and cut into large chunks
2 cups heavy cream
1 stick unsalted butter (4 ounces), cut into cubes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Minced fresh chives, for garnish, optional

Instructions

Place the potato chunks into a large saucepan. Fill the saucepan with enough water to cover the potatoes. Bring to a boil and cook until fork tender, about 15 minutes.
Meanwhile, warm the heavy cream over medium-low heat in a small saucepan. Transfer to a large bowl.
Drain the potatoes. Using a potato ricer, rice the potatoes directly into the warm cream. Using a whisk or wooden spoon, stir until the potatoes are smooth. Begin adding the butter and stir to incorporate. Season with salt and pepper. Transfer to a serving vessel and drizzle with a little oil. Sprinkle the dish with minced chives if desired.

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