Creamy Mashed Yukons:
- 3 pounds Yukon gold potatoes, peeled
- 1/2 stick butter, melted
- 1 cup half-and-half
- Salt and pepper
- 1 bunch chives, chopped
Boil potatoes until fork tender.
Heat the butter and half-and-half over medium heat until hot, but not boiling.
Drain the potatoes, return them to the pot and mash with a hand masher.
Add hot liquid to potatoes and whip with an electric hand mixer until smooth.
Season, to taste, with salt and pepper.
Add chives and mix before serving.