Whipped potatoes

Peel the potatoes. Yukon Golds have a buttery yellow color, are a little sweet and are not the highest in starch, so they do not get gummy when whipped.

Hold the peeled potatoes in a bowl of water so they do not oxidize and turn brown.

Cook in salted boiling water about 20 minutes, until super tender and almost falling apart but still holding their shape; if they break up while boiling they take on starchy water and taste grainy.

Slice the chives for garnish.

Take the potatoes off and give them a quick mash.

Add the milk and butter, slightly warmed so the potatoes stay as hot as possible, and whip hard by hand until they almost puree; no mixer or blender needed.

Plate in dollop after dollop in a wavy staircase and garnish with the chives.