Step 1

Place the potatoes in a large saucepan and cover with cold water by 2 inches. Add 1 tablespoon of salt, bring to a boil and cook until the potatoes are soft, about 25 minutes.

Step 2

Place the cream and milk in a small saucepan and bring to a simmer over low heat.

Step 3

Drain the potatoes well and get out any additional water. Process them in batches through a ricer set over a large bowl. Fold in the butter and stir in the warm cream/milk mixture in parts until you achieve a smooth and velvety consistency. Season the mashed potatoes well with salt and pepper. Keep warm in a covered bowl set over a simmering pot of water.

Step 4

When ready to serve, garnish with snippets of chives and a drizzle of olive oil.