Ingredients

• 4 to 6 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream
• 1/2 stick (1/4 cup) unsalted butter
• 4 cloves garlic, lightly crushed
• 3 sprigs fresh thyme
• 2 tablespoons chopped chives

Instructions

1. Watch how to make this recipe.
2. Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.