This version of mashed potatoes is just like a classic recipe using russtes. Boiled red potatoes are mashed with their skin on, then butter, cream, parsley, and chives are stirred in.
3 poundsred potatoes, scrubbed and cut into 2-inch pieces
8 tablespoons unsalted butter (1 stick), cut into small pieces, at room temperature
3/4 to 1 cupheavy cream, at room temperature
1/4 cup finely chopped fresh chives, from about 1 bunch
1/4 cup finely chopped fresh Italian parsley leaves
Freshly ground black pepper
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.