Thoroughly wash potatoes. Cut them into 1.5-2” chunks and place into a large empty pot.
Fill the pot with cold water so that there is 1-2” of water above the potatoes. Turn the heat onto high and add a good-sized pinch of salt tp the water.
Bring the water to a boil and then lower the heat to medium-high so that the water is at a medium simmer. Cook the potatoes until they are fork-tender, about 20-25 minutes.
While the potatoes are cooking, gently warm the heavy cream. You can heat in 15-30 second increments in the microwave or heat in a sauce pot over medium-low until warmed.
When the potatoes are fork-tender, drain them in a colander and then place the potatoes back into the hot, large pot. Let the potatoes dry out for a minute and then add the softened butter.
Using a hand mixer, beat the potatoes on medium-high speed until they are smooth. Lower the beating speed to low and slowly pour in the warmed heavy cream until the potatoes reach your desired creaminess.
Add a generous amount of salt and pepper to the mashed potatoes. Start with 1/2 tbsp, taste, and add more if necessary.
Serve the mashed potatoes topped with melted butter and chopped chives. Enjoy!