Mashed potatoes with cream cheese

Peel the potatoes and cut into large chunks, so they absorb less water and mash fluffier.

Rinse well and put in a large pot with plenty of water and a generous pinch of salt.

Bring to a simmer and boil until tender, about 30 to 40 minutes depending on size; drain and set aside.

Melt milk, cream and butter together in a small saucepan over gentle heat; never add cold dairy to hot potatoes.

Mash with a masher or ricer, then add the warm cream mixture, cream cheese, a little more salt and plenty of pepper, mashing to the consistency you like.

Serve on a shallow platter with a little butter and chives.