Step 1

Place the chunks of potatoes in a large pot of salted water, making sure they are covered with water by at least 1-inch (2.5 cm). Bring to a boil over high heat; turn heat down and simmer, partially covered until potatoes are tender when pierced with a knife.

Step 2

Drain well in a colander then return potatoes to pot. Place over low heat and stir them around, drying them out a bit; this will make them nice and fluffy. Remove from heat.

Step 3

Add about 1/3 cup (80 g) of sour cream and the chives and begin to mash. I usually start with a hand-held potato masher and then switch to a large, sturdy balloon whisk. Taste and season with salt and pepper and add remaining sour cream if necessary to make satiny, smooth, creamy yet fluffy mashed potatoes. Serve immediately.