Creamy Mashed Potatoes

Place 4 medium peeled and cut into 1-inch cubes russet potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tsp for cooking water salt to the water.

Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are completely tender and easily pierced with a fork, about 15-20 minutes.

While the potatoes are cooking, warm 1/2 cup warmed heavy cream and 1/4 cup warmed whole milk together in a small saucepan over low heat. Do not boil. Keep warm until ready to use.

In a small skillet, melt 1 tablespoon of butter over medium-low heat. Add 2 minced garlic cloves and sauté until fragrant but not browned, about 1 minute. Remove from heat and set aside.

When the potatoes are done, drain them thoroughly in a colander, then return them to the hot pot. Place the pot back on the burner (turned off) and let the potatoes dry for about 1 minute, shaking the pot occasionally.

Begin mashing the potatoes using a potato masher or ricer. For ultra-smooth potatoes, use a food mill or ricer instead of a masher.

Add the remaining 1/4 cup cut into pieces butter to the hot potatoes and continue mashing until melted and incorporated.

Gradually add the warm cream and milk mixture, about 1/4 cup at a time, mashing after each addition until you reach your desired consistency. You may not need all the liquid.

Fold in the sautéed garlic, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasonings as needed.

Transfer to a warm serving bowl, top with a pat of butter and sprinkle with 1 tbsp finely chopped fresh chives before serving.