Food Network: Mashed Potatoes, with or Without Chives

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Mashed Potatoes, with or Without Chives
Recipe courtesy of Gourmet Magazine

Ingredients
3 pounds Yukon Gold or Yellow Finn potatoes, peeled
and cut into 1 1/2-to 2- inch chunks
4 quarts cold water
1 cup heavy cream
1/2 stick (4 tablespoons) unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/4 cup chopped fresh chives (optional)
Special equipment: Potato ricer

Directions

Put the cut potatoes into a pot filled with the cold
water, bring to a boil, and cook about 20 minutes, or until a fork or a knife
pierces the potato chunks easily.

While the potatoes are cooking, put the cream, butter, salt and pepper into a
saucepan. Heat the cream until the butter melts, but do not allow the mixture to
boil. Keep the mixture warm until you are ready to add it to the potatoes.

When the potatoes are fully cooked, drain in a colander 5 minutes to remove all
excess moisture. It is important to rice the potatoes while they are still hot,
because cold potatoes will become rubbery and starchy. Fill the ricer no more
than half full. Squeeze the hot potatoes through the ricer and into a
stainless-steel bowl, being careful that the potatoes do not squeeze out the top
of the ricer, which would cause lumps in the mashed potatoes. When all of the

potatoes have been riced, stir in the hot cream and butter mixture, using a wooden
spoon to incorporate the seasoning, cream and butter fully into the potatoes. If
you like, add the chopped chives. Serve promptly. If the mashed potatoes must be
held a few minutes, keep them warm in a double boiler or in a bowl wrapped with
plastic wrap and placed over hot water.