2 to 2 1/4 lbs baby Yukon gold potatoes
1/4 cup sour cream
2 cups shredded Cheddar
3 tbsp chives, chopped or snipped
Salt and black pepper

Cut potatoes in half and place in a pot.  Cover with water and bring to a boil.  Work on other dishes while you are waiting for the water to boil. 
When water does boil, add some salt, 2 big pinches and boil for 10 minutes or until tender.  Drain and return potatoes to the hot pot.  Smash potatoes with a masher and combine with sour cream and cheese.  When cheese melts into potatoes add chives, salt and pepper and re-mash. Taste and re-adjust seasonings.