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.