Place potatoes in a large pot of cold water (the water should cover by 1 inch.) Add salt and bring to a boil. Reduce heat to medium-high and cook for about 20 minutes until the potatoes are very tender but not waterlogged or crumbly.

Meanwhile place your butter and cream into a small pan and heat over medium-low heat, set aside.

Drain potatoes and while the potatoes are still hot pass them through a potato ricer back into your large pan. This will make them super creamy and delicious.

Gradually add the melted butter and cream mixture and stir, (be careful to not overwork.) Season with salt and pepper to taste.
Serve mashed potatoes with a few pats of butter on top and your chopped chives.