Peel and cut potatoes into bite-sized chunks so they all cook evenly
Place in a pot with cold water over high heat, once they come to a boil, turn the heat down to a simmer.
In a saucepan, melt butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
Check different potatoes by inserting a fork into them. Once the fork slides in and out with ease, take off the heat and strain out all of the water.
Using a stand mixer with a whip attachment or a handheld mixer, whip the potatoes on low to break them up.
Slowly add in the cream & butter mixture while whipping. Mix in the chives. Be careful not to over-whip or they will become gummy.
Season with salt & pepper to taste.