- 20 large Idaho potatoes, peeled and diced
- 4 cups (2 pounds or 8 sticks) unsalted butter
- 1 quart heavy cream
- Salt and freshly ground black pepper
- 1 cup chives, chopped
In a large saucepan boil the potatoes until fork tender, drain all the liquid and return to saucepan. Smash together with a potato masher removing all the lumps.
Add the butter and heavy cream, a little at a time, until you reach the required consistency. Add salt and pepper, to taste, and serve garnished with chopped chives.
Note: Just before finishing you could add any other flavorings desired!