Wash and scrub the potatoes with a vegetable brush. Put in a large pot, covered with 2 inches of water, over high heat. Bring to a boil then generously salt the water. Cook until the potatoes can be pierced easily with a knife, about 20 minutes. Drain and return to the pot.
In a small saucepan, over low heat, heat the cream with butter until the butter is just melted. Using a potato masher, smash potatoes to break them up. Add the cream and butter mixture and continue to smash to desired consistency. Stir in the chives and season with more salt and pepper, to taste. Transfer to a serving bowl and serve.
Recipe courtesy of Sandra Lee