Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water.
Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan.
Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper.
Mix together with a spoon and add the chives.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 138 (97%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||20 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 52.2mg||16 %|
|Sodium 12mg||0 %|
|Potassium 31.4mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 142
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