In a 4-quart saucepan, cover with cold salted water:
- 1 pound gold potatoes, quartered
Bring to a boil then simmer until the tines of a fork slide easily into the potatoes (~20 minutes). Drain, leaving potatoes in the pan.
Remove the saucepan from the heat.
Add and smash together:
- 1/3 cup heavy cream (or half & half)
- 4 tablespoons unsalted butter
- 6 oz feta cheese, chopped or crumbled
- 10 chives, minced
Season to taste:
- Kosher salt and black pepper