Cut the Yukon Gold potatoes into even 2-inch chunks (keeping the skin on helps them hold their shape and prevents waterlogging). Place them in a steamer basket over boiling water and steam for 25-30 minutes until a knife passes through easily with no resistance. While the potatoes steam, you'll have time to prepare the remaining components. Yukon Golds are ideal here because their waxy texture resists becoming gluey when mashed.

While the potatoes finish steaming, melt the butter in a small saucepan over medium heat. Once melted and foaming, add the freshly minced garlic and cook for exactly 1 minute, stirring constantly—this brief cooking mellows the garlic's sharp bite while releasing its aromatic oils into the butter. Don't let it brown or it will taste bitter. I like using Kerrygold butter here because its rich, slightly nutty flavor really elevates the final dish.

Add the salt and room-temperature heavy cream to the garlic butter, stirring gently to combine. Heat through for about 30 seconds until everything is warm and integrated, but don't boil it. I let the cream come to room temperature beforehand because it blends more smoothly into the potatoes without creating cold spots that need extra mixing. This mixture is now ready to incorporate into the mashed potatoes.

Drain the steamed potatoes thoroughly and immediately pass them through a ricer into a large bowl while still hot—this creates an incredibly smooth, fluffy texture without overworking the starch. Pour the warm butter and cream mixture from Step 3 over the riced potatoes and gently stir until everything is evenly combined. The heat from the potatoes ensures the butter and cream distribute smoothly throughout. Stop stirring as soon as everything is combined to avoid developing a gluey texture.

Transfer the mashed potatoes to a serving bowl and garnish with minced chives if desired for a pop of fresh color and subtle onion flavor. Taste and adjust seasoning if needed. Serve immediately while the potatoes are still steaming hot.