Throw potatoes in sink. Run under water and clean them. Cut each potato into large chunks. (Russet baking potatoes cut into quarters; red/gold potatoes cut in half.) I don't remove skins.

Put cut potatoes into empty large stock pot. Fill with water until two inches above the potatoes. Place on stove and boil.

Boil until fork tender (approximately 15 minutes). Drain in colander.

Put drained potatoes in stand mixer with paddle attachment. Turn mixer to speed one.

Microwave whipping cream and butter in a pouring container for 90 seconds. The butter doesn't need to be fully melted.

Dump cream and butter in potatoes and continue on speed one 30 seconds. Increase to speed two 30 seconds. Increase to speed 3 until well beaten. (At least two minutes.)

Add salt, pepper, and dried chives to taste and serve.