4 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) butter
Peel and cut the potatoes into even sized pieces.
Put them into a large pot, cover them with cold water, and add a large pinch of salt.
Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes.
Meanwhile, in a small pot gently heat the cream and butter over low heat.
When the vegetables are done drain them well.
Put the potatoes back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them.
While the potatoes are still warm, mash them with a potato masher.
Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy.
Season with salt and pepper and gently stir in the chives. Serve immediately.
Extra tip: Looking for a way to use up parsnips? Add up to 2 pounds of parsnips to this recipe and prepare the same way as listed above!