Instructions

1. Peel the potatoes and give them a good rinse under running water.
2. Cut them into quarters, place them in a medium-size pan and cover them with cold water.
3. Bring to a boil over medium-high heat. Lower the heat, cover the pan and gently boil the potatoes until they fall apart easily when pierced with a fork, about 20 to 25 minutes.
4. Meanwhile, in a small saucepan pour the cream and add the cream cheese, butter, salt and peppercorns. Simmer over medium heat, uncovered, whisking occasionally, until the cream bubbles, the cheese softens and becomes smooth, and the butter melts, 5 to 8 minutes. Keep the cream warm over very low heat until the potatoes are done.
5. Drain the potatoes in a colander and give it a gentle shake to remove excess water.
6. Return the potatoes to the pan. Dry them out over low heat until the surface appears dry, stirring occasionally so they don’t stick to the bottom of the pan.
7. Working in batches, if necessary, transfer the potatoes to a ricer and press them through into a serving bowl. (If you don’t have a ricer, use a potato masher and fluff them very thoroughly with a fork when completely mashed.)
8. Pour the pepper-speckled cream over the potatoes and sprinkle with the chives. Fold together with a spatula just until the liquid is incorporated. Don’t over-mix. Serve hot.