Mashed potatoes with reduced cream

Bring water to a boil with Parmesan rinds; peel and cube the potatoes and boil them until tender, the water at about 208 to 211F.

Lift the potatoes out of the water and let them cool and dry on a tray to concentrate the potato flavour.

Reduce the heavy cream by half.

Bring the potatoes to the right consistency and richness with the reduced cream, milk and butter.