Yukon Golds, warm cream and a lot of butter. Make them up to two hours ahead and hold them over hot water.
Photo: Renee Comet, public domain
Peel and cut the potatoes in the morning and keep them under cold water. Mash up to 2 hours ahead and keep warm in a bowl over simmering water.
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Peel the potatoes and cut them into 2-inch chunks. Put them in a large pot, cover with cold water by an inch and add 2 tbsp salt. Bring to a boil, then simmer 15 to 20 minutes, until a knife slides through with no resistance.
Meanwhile warm the cream and butter together until the butter melts. Don't let it boil.
Drain the potatoes well and return them to the hot pot for a minute to steam dry. Mash with a masher or press through a ricer (never a food processor: it turns them to glue). Stir in the warm cream mixture a little at a time, then the salt and pepper.
Cover and keep warm in a bowl set over a pot of barely simmering water, up to 2 hours. Stir in a splash of warm cream before serving and top with chives.
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