Mashed Potatoes with Herbs

Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.

4 lb Yukon gold potatoes, peeled and cut into 1-inch pieces
coarse sea salt
1¾ cups half and half cream
4 Tbsp. (½ stick) butter
2 Tbsp. fresh parsley, chopped, plus more for garnish
2 Tbsp. fresh chives, chopped, plus more for garnish

Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 tsp. salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15-18 minutes. Drain; return potatoes to pot.

Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.

In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.

Makes 8 servings.