- 4 pounds Yukon gold potatoes, peeled and cut into quarters
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons chopped chives
ONE: Put the potatoes in a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain them well and remove the bay leaf.
TWO: Meanwhile, heat the cream and butter in a small saucepan over medium-low heat. Put the potatoes through a food mill (or a ricer) into a bowl. Stir in the hot cream and season with salt and pepper. Stir in the chives.
