Pommes De Terre Robuchon - cooking recipe

Ingredients

2 lbs la ratte fingerling potatoes, scrubbed (or other small, waxy variety)
4 tablespoons kosher salt, divided
1 cup unsalted butter, at room temperature
1 cup heavy cream
1 tablespoon minced chives, for finishing

Preparation

In a large saucepan, cover the potatoes with cold water. Add 3 tablespoons of the kosher salt. Bring the water to a boil and simmer the potatoes until tender.
Drain the potatoes and pass them through a fine-mesh food mill or ricer into a large bowl. Once nearly all of the potatoes have been passed through the mill, add the butter with the remaining potatoes to be passed through with them.
Heat the cream in a large heavy-bottomed saucepan over medium heat. Add the mashed potatoes and heat through, stirring frequently. When the cream is fully incorporated, adjust the seasoning with the remaining tablespoon salt. The potatoes should have a thoroughly pureed consistency.
Transfer the potatoes to a bowl and smooth, and using the curved edge of a small rubber scraper or spatula, feather the top. Sprinkle with the chives and serve.