Step 1

Peel 3 large Yukon Gold potatoes and cut into 1/4-inch-thick slices. Place the slices in a large microwave-safe bowl (we use an oven-safe casserole dish with a lid) and add 2 tablespoons water. Cover and microwave until soft and fork-tender, checking every few minutes by pricking with a fork, 7 to 15 minutes. If any potato slices are sticking to the bottom as they cook, add an additional tablespoon of water and stir to dislodge them.

Step 2

Carefully remove the hot dish from the microwave and uncover. Mash with a potato masher, stopping just shy of your desired texture. Add 1/2 cup whole milk, 2 tablespoons unsalted butter, 1 teaspoon kosher salt, and a few grinds of black pepper. Continue to mash to your desired texture — we like it with a couple lumps, but others may prefer perfectly smooth. Taste and season with more kosher salt or thin out with more milk as needed.

Step 3

Add 2 tablespoons cream or half-and-half, and stir to combine. Garnish with 1 tablespoon finely chopped fresh chives and freshly ground black pepper if desired.