Peel and cut the Yukon Gold potatoes into even chunks. Cover with cold, salted water in a large pot, bring to a boil, then simmer for 15-20 minutes until fork-tender.

Drain the potatoes and return them to the pot. Let sit for 5 minutes to steam dry.

Mash the potatoes in the pot using a potato masher or ricer until smooth.

Add unsalted butter pieces and heavy cream to the warm potatoes, stirring gently until incorporated.

Season with salt and black pepper, taste and adjust as needed. Serve warm, topped with chives or butter.