1-Peel and dice 3 pounds of Yukon Gold potatoes into 1-inch cubes. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Reduce the heat to keep a rolling boil and cook until the potatoes are fork tender, about 15-20 minutes.

2-Drain the potatoes thoroughly. Then, pass them through a ricer or mash them well, and return them to the warm pot to keep that fresh heat.

3-Add ½ cup heavy cream or whole milk, 3 tablespoons unsalted butter, 4 tablespoons shredded Parmesan cheese, 4 tablespoons Mascarpone cheese, and 2 cloves of finely chopped garlic. Stir everything together until it’s well combined and ultra-smooth.

4-Season generously with Kosher salt and freshly cracked black pepper to taste, adjusting as you go for the perfect balance.

5-Fold in freshly chopped chives just before serving to add a pop of color and freshness.