Scrub potatoes with vegetable brush under cold running water. Place potatoes in large saucepan and add cold water to cover completely. Heat to boiling, and then reduce heat to simmer.
Cover and cook until tender about 10 to 15 minutes. Drain. Press through a food mill or ricer into large bowl. Stir in butter, cream and salt and pepper to taste. Spoon into serving dish and sprinkle with chives.
Nutritional Analysis per serving: 515 calories, 3.4 g protein, 25 g carbohydrates, 45 g fat (78% of calories from fat), 136 mg cholesterol, 4 g fiber, 240 mg sodium.