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Place the cleaned and quartered potatoes in a dish and start boiling them.
While the potatoes are boiling, pour the cream, the flaxseed oil and the parsley into a high-walled bowl.
Blend it all with a hand mixer.
Pour the water off the potatoes, pour on the flaxseed oil and parsley mix, add salt and pepper, and finally mash it thoroughly.
Before serving, garnish it with a few more drops of flaxseed oil.
Instead of the cream, you can use whole milk. Or, if the mix is too thick, you can thin it with some milk, too.
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