Preparation

• Put the potatoes in a 6- to 7-quart pot and cover with cold water by at least 1 inch. Add 1 Tbs. salt and bring to a boil over high heat. Lower the heat to maintain a steady simmer, partially cover the pot, and cook until the potatoes are very tender when pierced with a fork, 10 to 12 minutes.
• Meanwhile, in a 1-quart saucepan, heat the heavy cream and butter over medium heat, stirring once or twice, until hot and the butter is melted. Turn off the heat, cover, and keep warm.
• 排水土豆和返回马斯锅中。h with a potato masher until almost smooth. Add the eggs and beat them into the potatoes with a wooden spoon. Add the cream mixture and continue to mix with the spoon until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, garnish with the chives, and serve.

Make Ahead Tips

You can cook and mash the potatoes and mix them with the eggs and cream up to 2 hours ahead; keep warm in the pot on the back of the stove. Gently reheat over low heat, stirring occasionally to prevent sticking. Garnish just before serving.