Prepare the potatoes

• Peel the Yukon Gold potatoes and cut them into equal 2-inch pieces.

Boil the potatoes

• Place the potatoes in a large pot of salted cold water and bring to a boil over high heat so they cook evenly.
• Cook until fork tender.

Infuse the butter

• Melt the butter in a saucepan over medium heat.
• Add the chopped garlic, rosemary, thyme and freshly cracked pepper and infuse.

Drain and rice the potatoes

• Drain the potatoes immediately once fork tender.
• Run them through a potato ricer.

Mash with butter and cream

• Over low heat, add the infused butter and heavy cream to the riced potatoes.
• Mix through until smooth.

Season and fold in chives

• Taste and adjust the seasoning.
• Fold in the chives for freshness and a pop of color.

Serve

• Serve immediately and enjoy.