Peel and cube potatoes into even pieces. Start in cold salted water, bring to a boil, and cook until completely tender — a knife should slide in with zero resistance, about 20 minutes.

Drain thoroughly and return to the hot pot for 30 seconds over low heat. This step drives off excess moisture that would otherwise make the mash watery.

Mash with a potato ricer or hand masher — never a food processor or blender. The blades break down starch granules into a stretchy, gluey paste. A ricer or masher leaves them intact.

Fold in the 1 oz of cold butter, cut into small pieces, while the potatoes are still hot. Cold butter melts more slowly and evenly, creating a richer, more cohesive texture.

Add warm cream gradually, folding gently until you reach the desired consistency — creamy but firm enough to hold a shape in the bowl.

Season with salt and white pepper. Taste at this stage — it needs more salt than you think.

Plate in bowls, making a well in the center with the back of a spoon. The well is the landing zone for the brown butter.

Brown the remaining 1.5 oz of butter following the Pillar technique. Pour immediately into the well — it should pool in the center and slowly spread outward.

Garnish with chives and serve immediately. The brown butter absorbs into the mash quickly, so present before it disappears.