2 1/2 pounds small red potatoes or baby Yukon Gold potatoes, large ones halved and small ones left whole
1/2 cup cream or half-and-half
8 ounces cream cheese
10 chives, finely chopped
Place the potatoes in a large pot with cold water. Once the water comes to a boil, add a generous amount of salt. Boil until the potatoes are tender when pierced with a fork, about 10-12 minutes.
Drain the potatoes and return them to the hot pot to let them dry out a bit. Mash the potatoes with cream or half-and-half, cream cheese, chives, salt and freshly ground black pepper.