Smooth and creamy, these mashed potatoes make the perfect nest for turkey gravy.

2½ lbs russet potatoes, peeled

1 cup heavy cream

2 oz unsalted butter (1/2 stick)

3 tsp kosher salt, divided

freshly ground black pepper to taste

*optional: minced chives for garnish

**special equipment needed: a ricer

Halve the potatoes lengthwise and divide each half into quarters or thirds. Take care to cut the pieces into roughly the same size so they will cook evenly.
Place the potatoes into a large pot and cover with cool water. Add 2 tsp of salt to the water.
Cover and bring to a boil over high heat.
Reduce to a simmer and continue to cook until the potatoes can be easily pierced with a fork, about 15-20 mins.
Drain into a colander and place the ricer over the pot. Fill the ricer with a few potato chunks at a time and push potatoes through the ricer into the pot. Repeat until all the potatoes are riced.
Heat the cream and butter together until hot.
Pour over the riced potatoes and fold until combined and smooth. Season to taste with remaining salt and pepper.