Mashed Potatoes

Fluffy, creamy Yukon Golds with butter, cream, and a sprinkle of chives — a timeless comfort.

Ingredients

• 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces

• 1½ tablespoons salt, plus more to taste

• ¾ cup cream

• 1 stick unsalted butter, plus more for serving

• Freshly ground black pepper

• Small handful of chives, chopped

Instructions

1. Boil the Potatoes
   Place the potatoes in a large pot and cover with cold water by 1 inch. Add salt and bring to a boil. Lower the heat to medium-high and cook for about 20 minutes, or until very tender but not falling apart.

2. Warm the Cream and Butter
   In a small saucepan over medium-low heat, warm the cream and butter together until melted and combined. Set aside.

3. Mash the Potatoes
   Drain the potatoes and return them to the pot. While still hot, pass them through a potato ricer or mash thoroughly until smooth.

4. Mix and Season
   Gradually fold in the warm cream and butter mixture, stirring gently to combine. Avoid overmixing. Season with salt and black pepper to taste.

5. Serve
   Transfer to a serving bowl, dot with a few pats of butter, and sprinkle with chopped chives.