Step 1: Prepare the Potatoes
Peel the potatoes using a vegetable peeler or sharp knife. Cut them into evenly-sized chunks, about 1.5 to 2 inches each. Keeping them uniform ensures they cook at the same rate.

Step 2: Boil the Potatoes
Place the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender. A knife should slide through easily with no resistance.

Step 3: Warm the Cream and Butter
While the potatoes are cooking, combine the heavy cream and butter in a small saucepan over low heat. Warm gently until the butter is melted and the mixture is heated through. Do not boil. Keep warm until ready to use. This step ensures your mashed potatoes stay hot and the fats incorporate smoothly.

Step 4: Drain the Potatoes
Once the potatoes are tender, drain them thoroughly in a colander. Let them sit for 1-2 minutes to allow excess moisture to evaporate. This is important for achieving fluffy, not watery, mashed potatoes.

Step 5: Mash the Potatoes
Return the drained potatoes to the empty pot (the residual heat helps). Using a potato masher, mash the potatoes until they’re mostly smooth. For the creamiest texture, press them through a potato ricer instead. Work quickly while they’re still hot.

Step 6: Add Butter and Cream
Add half of the warm butter-cream mixture to the mashed potatoes. Gently fold it in with a wooden spoon or spatula using a folding motion. Add the remaining cream mixture and continue folding until the potatoes reach your desired consistency. Don’t overmix, as this can make them gummy.

Step 7: Season to Perfection
Add 1 teaspoon of salt and the black pepper. Taste and adjust seasoning as needed. If using, fold in roasted garlic and fresh chives at this point.

Step 8: Serve
Transfer to a warm serving bowl. Make a small well in the center and add a pat of butter on top for presentation. Serve immediately while hot and creamy.