Potatoes Chantilly - cooking recipe

Ingredients

1 1/2 lb. Russet potatoes, peeled and cut into eighths
1/2 c. light cream
1 Tbsp. butter
1/4 tsp. salt or to taste
2 Tbsp. fresh parsley, chopped

Preparation

Place potatoes in a steamer basket over boiling water.
Cover saucepan and steam 10 to 15 minutes or until tender.
Drain potatoes and mash in same saucepan.
Stir in cream over medium heat until heated throughout.
Add butter and season with salt and pepper to taste.
Sprinkle with parsley before serving.