Mashed Potatoes

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4 pounds golden creamer potatoes, peeled and cut into quarters

1 bay leaf

Kosher salt and freshly ground black pepper

2 cups heavy cream

3 tablespoons unsalted butter

2 tablespoons chopped chives

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.