Ingredients :

· 4 lbs. golden creamer potatoes, peeled and cut into quarters
· 1 bay leaf
· salt and freshly ground black pepper
· 2 cups heavy cream
· 3 tbsp. unsalted butter
· 2 tbsp. chopped chives or parsley

Cooking Procedures :

1. Put the potatoes into a large pot. Add the bay leaf, 2 tbsp. salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender for about 20 minutes. Drain the potatoes well and discard the bay leaf.
2. Pass the potatoes through a ricer or a food mill. Alternatively, mashed the potatoes by hand using a potato masher or a wooden spoon.
3. Meanwhile, heat the cream and butter in a small saucepan over medium-low heat, stirring occasionally. Do not boil. Remove from heat.
4. Pour the hot cream onto the mashed potatoes just enough to obtain desired consistency. Add salt and pepper to taste, mixing together with a spoon until well blended.
5. Transfer the mashed potatoes to a serving dish. Garnish with chopped chives (or parsley) and serve.