500g potatoes (desiree or creme gold) peeled and cut into 2 cm cubes
2 chicken stock pots, combined with 1L hot water
150g unsalted butter, cubed
½ cup cream
¼ cup chives, finely sliced
1 tbsp salt
½ tsp white pepper, ground
1. Place chicken stock into a large pot and bring to the boil.
2. Add cubed potato to the stock and boil until soft (approx 15 minutes).
3. Drain potatoes and into the pot, put them through a potato ricer or a drum sieve. This can also be done with a potato masher.
4. In a separate small pot, add the cream and chives and warm through. Do not boil.
5. Place the pot back onto low heat and add the butter, stirring until butter is incorporated into the potato. Add the warmed cream and chive mix, salt and pepper and stir until creamy. Serve.
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