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!
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