Add spruce tips, oil, and spruce salt to a blender. 

Blend on high for 30 seconds.

Pour off into jar. 

Peel potatoes. 

Cut into large chunks and add to a large pot.

Cover with water and add a pinch of salt. 

Bring to the boil, reduce to a strong simmer, and cook until a knife or fork cuts easily into a potato. 

Drain the potatoes, then put them back over low heat until the pot completely dries.

Add the butter and let it melt. 

Add the cream and let it warm up. 

Turn off the heat, then mash everything together with a potato masher, strong fork, or hand beaters. 

Season with salt and pepper. The spruce swirl will be a bit salty, so go easy on the salt. 

Take 3/4 of the spruce oil and stir it into the mashed potatoes. 

Serve the mashed potatoes immediately, pouring over more of the spruce oil. Enjoy!