Cook over high heat for about 20 minutes, until the potatoes fall apart when pierced with a fork.
Dry until tender.
Drain the water and add the potatoes
to the pot while still hot. Cook over very low heat for 2–3 minutes, stirring gently to evaporate any remaining moisture.
Knead gently.
Mash while still hot with a hand masher or a conventional potato masher.
Avoid using a food processor or blender: these will overactivate the starch and make the mash stretchy.
Stir in the butter.
Add the butter cubes immediately to melt in the residual heat.
Stir slowly until the fat is fully incorporated.
Add the hot cream.
Heat the cream (without boiling) in a small saucepan or in the microwave.
Stir in a thin stream, stirring slowly, until the desired consistency is reached—neither too thin nor too thick.
Seasoning
Taste and add salt.
If desired, add a pinch of white pepper to enhance the flavor.
For the finishing touch:
Place on a serving platter and sprinkle with chopped chives. This herb adds color and lightness to the dish.
Tips
The right potatoes, the right mashed potatoes – Floury varieties contain less water and more starch, which ensures fluffy mashed potatoes.
Temperature is crucial – butter and cream should be warm or at least room temperature. Cold ingredients will chill the mixture and affect the consistency.
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