Potatoes Robuchon

Peel the Yukon Golds and cut into one and a half to two inch pieces.

Put them in a sauce pot, cover with several inches of cold water, season liberally with kosher salt, add a crushed clove of garlic and bring to a simmer over high heat.

Simmer 15 to 20 minutes until completely tender but not falling apart, showing little to no resistance when poked, then drain.

Rice the potatoes for an extra smooth consistency and return them to the hot pot.

Cook over medium heat about 2 minutes, stirring constantly, until the potatoes just start to stick to the bottom.

Add the cold cubed butter a quarter at a time, stirring until each addition is completely incorporated before adding the next.

Loosen with about a quarter cup of heavy cream and season with pinch after pinch of kosher salt.

Garnish with chives and a little extra salt.