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4 large russet potatoes, peeled and cubed

4 large yukon gold potatoes, peeled and cubed

6 garlic cloves, peeled and left whole

2 tablespoons kosher salt, plus more to taste

2 cups heavy cream

5 tablespoons unsalted butter, plus more for serving

1 tablespoon chopped fresh chives, for garnish

Flaky salt, for garnish

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1. In a large Dutch oven or stainless steel pot, add the cubed potatoes, whole garlic cloves, and 2 tablespoons of the salt. Add cold water until the potatoes are covered by about 1-inch. Bring to a boil over high heat and cook the potatoes until they are fork tender, about 15 minutes. Use a colander to strain and place the potatoes back into the same pot.

2. Meanwhile, in a small pot over medium heat add the heavy cream and butter. Bring to a gentle simmer and remove from heat.

3. Run the potatoes through a potato ricer (or mash them into a large mixing bowl and carefully add in the warm heavy cream and butter mixture, bit by bit, and stir until just combined. Be careful not to overmix to avoid them becoming gummy! Taste and season with salt if desired.

4. Place into a serving dish and garnish with additional dabs of butter, fresh chives, and flaky sea salt.

NOTES: If you are making them ahead of time and keeping them warm on top of the stove, you can reserve about a ½ cup of the cream mixture OR heat an additional ½ cup of cream to help with reheating.

Always make sure the potato cubes are roughly the same size to ensure they all cook evenly.