Cook the potatoes

• Peel the potatoes and cut them into even-sized pieces so they cook at the same rate.
• Place them in a stockpot, cover with cold water and add the salt.
• Bring to a gentle simmer and cook until a knife slides in with no resistance.

Dry and mash

• Drain the potatoes in a colander and let the steam escape for a couple of minutes.
• Pass them through a sieve or mash them while still hot for a lump-free texture.

Enrich with butter

• Add the cold cubed butter little by little, stirring constantly so it emulsifies.
• Season with salt and freshly ground black pepper and keep warm.

Crisp the outside

• Heat the olive oil in a frying pan over medium-high heat.
• Sear the potato until golden and crisp on the outside, turning as needed.

Plate like a chef

• Spoon the potato onto warm plates and finish with the chopped chives.
• Add a final knob of butter and a crack of pepper before serving.