Instructions: Place chives, a pinch of salt and oil in blender. Blend, stopping occasionally to scrape down sides, until chives form a smooth puree, 2 to 3 minutes. If necessary, drizzle in more oil until chives break down. Set aside.

(The puree can be scraped into an airtight container and refrigerated for up to 3 days or frozen for up to a month.)

Put potatoes in a medium pot, and add enough water to cover by at least 2 inches. Add salt. Bring to a boil, reduce heat and simmer until a skewer glides easily through potatoes, 30 to 35 minutes. Drain potatoes, and let rest in strainer to dry, about 5 minutes.

Run potatoes through ricer and into empty pot set over low heat. Beat in butter with wooden spoon. When butter melts, beat in the hot cream with a spoon.

Season with salt. Beat in the chive puree. Adjust seasonings and serve immediately.

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