Peel, Cut & Cook
Peel and cut potatoes into medium chunks.
Place in a pot, cover with cold salted water (1 tbsp salt per quart), and boil ~20 minutes until fork-tender.
Dry Until Light
Drain completely and return potatoes to the hot pan.
Cook on very low heat for 2–3 minutes, stirring gently to remove excess moisture.
Mash Gently
Mash with a potato masher or ricer.
Avoid blenders or processors — they overwork the starch and make the mash gluey.
Add the Butter
Stir in butter cubes immediately so they melt into the hot potatoes.
Pour in the Hot Cream
Warm cream (don’t boil).
Add slowly in a thin stream, stirring until silky and smooth.
Season & Finish
Taste, adjust salt, and add pepper if desired.
Sprinkle chopped chives for a fresh touch.
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