• 8-10 Yukon gold potatoes, peeled & quartered
• 3 oz (6 tbsp) butter
• ½ cup heavy cream
• handful of chopped fresh chives (reserve some for garnish)
• generous pinch of salt
• white pepper to taste

Special Equipment

• food mill or ricer

1. Put potatoes in a large pot and cover with cold water. Add a pinch of salt
2. Bring to a boil, cover and cook until fork tender, 15-20 minutes
3. Drain well and run through a ricer or food mill (for fluffier texture than when using a potato masher)
4. Warm cream and butter on the stove in a saute pan, pour over potatoes and fold in
5. Add a handful of fresh chopped chives, season with salt and pepper, fold to incorporate all ingredients and serve topped with chopped fresh chives (optional)