Directions

Place the well-scrubbed potatoes in a large dairy pot and fill with cold water to one inch above the potatoes. Bring to a boil and stir in one tablespoon of salt. Cook uncovered for 30 to 45 minutes, or until a knife pierces through the potatoes.

Drain in a colander and peel. Return the potatoes to the pot and mash them using a ricer, food mill, or masher.

In a saucepan, heat the cream, milk, and butter over a medium flame until the butter melts. Remove from heat and stir to incorporate. Drizzle over the potatoes while whisking continuously. Season with salt and pepper to taste. Garnish with chives and serve warm.

Tips:

If you’re short on time, peel and dice the potatoes before cooking uncovered for approximately 25 minutes, until a knife pierces through them. Drain and then immediately add the cold cream, milk, and butter, and stir to incorporate.