Add potatoes to a large pot. Cover with water by an inch or two, add salt and bring to a boil. Boil about 15 to 20 minutes until potatoes are tender, cooked through and have just a bit of resistance when pierced with a knife.

Drain potatoes well, then return to hot pan, shaking now and then until dry. If needed, turn the burner on low for a minute or two. Mash dray potatoes by hand or with a mixer or for the smoothest potatoes press through a ricer. Add butter and stir in by hand. When incorporated, add the dairy and stir. Taste for salt and add anywhere from 1/4 to 1/2 teaspoon, to taste.

Garnish with additional butter or chives if desired.

Recipe can be doubled but don’t double the salt in the cooking water.