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Peel your yukon gold potatoes and cut them into equal size 2" pieces (I cut them lengthwise then 3 times width wise for 6 pieces per potato, for reference)
Fill a large pot of chicken broth and add your potatoes, covering them fully with the broth. Heat covered over high heat. Boil for 20 minutes or until fork tender and drain, reserving the broth for gravy or soup. It's important to start them off in cold broth so as the broth boils, the potatoes cook evenly throughout.
While your potatoes are boiling, melt butter over medium heat until it "sings". Then add grated garlic, fresh chopped thyme & rosemary, kosher salt, and freshly cracked black pepper and let infuse for 5 minutes over low heat.
Strain the potatoes from the pot and reserve broth for soup, gravy, etc. Run your potatoes through a potato ricer back into the same pot (the residual heat will help evaporate any excess moisture). Then over low heat add your infused butter, half & half, and freshly grated parmesan and mix until smooth.
Add salt to taste and finish with freshly chopped chives. Enjoy!