4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces Coarse salt 1 3/4 cups half-and-half 4 Tablespoons butter 2 Tablespoons chopped fresh parsley, plus more for garnish 2 Tablespoons chopped fresh chives, plus more for garnish
1. Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15-18 minutes. Drain; return potatoes to pot. 2. Stir potatoes over medium heat until dry, about 1 minute. Remove from heat. 3. 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.