Silky French Mashed Potatoes

Wash the Yukon Gold potatoes thoroughly.

Place the whole, unpeeled potatoes in a large pot and cover with cold water. Add a generous amount of salt to the water.

Bring the water to a boil and cook the potatoes until they are soft and tender, easily pierced with a knife.

Drain the potatoes completely.

While the potatoes are still warm, carefully peel off the skins. You can score them with a knife to make peeling easier.

Pass the warm, peeled potatoes through a potato ricer into a large bowl.

Add the room temperature cubed butter and salt to the riced potatoes. Mix gently to combine.

Gently warm the heavy cream in a small saucepan, then pour it into the potato mixture. Stir until everything is well incorporated.

For the signature silky texture, place a fine-mesh sieve over a clean bowl and press the potato mixture through it using a spatula or bowl scraper.

Transfer the smooth potato puree to a serving dish. Use a spoon or knife to create an elegant swirl pattern on top.

Garnish with a pat of butter in the center, a sprinkle of finely chopped chives, flaky sea salt, and freshly ground black pepper before serving.