The ultimate loaded mashed potatoes recipe with butter, cream and sour cream. Not a low calorie side dish friends!
Heat up a cast iron skillet on medium flame and sear the andouille cubes until golden brown. Set aside.
Drain the potatoes in a colander and discard the bay leaf. Transfer them to a large mixing bowl and add the butter. Toss to combine until the butter is melted from the steam of the potatoes. Mix in the warm heavy cream.
Transfer the potatoes to a broiler proof dish and using the back of a spoon form some nice peeks all over. Sprinkle with the panko bread crumbs and the parmigiano-reggianno and drizzle with a light drizzle of olive oil.
Transfer the dish under the broiler for a few minutes until golden brown on top, taking good care not to burn them.
Serve hot, garnished with the chives, parsley, reserved andouille and any edible flowers you might have on hand.