Scrub your potatoes and place them in a large pot. Add enough water to cover the potatoes, and salt the water.
Bring the water to a boil and cook until tender, about 20 minutes or so. You should be able to put a knife all the way through the potatoes.
Drain and cut potatoes into chunks.
The skins will be partially falling off...you'll probably be able to tear off the bigger pieces of skins.
Put potatoes through a food mill. It will give you an airy texture to your mashed potatoes, while straining the rest of the skins out.
Brown your butter over medium low heat. Use a light colored pan so you can keep an eye on the color. As soon as you start to see little brown specks appear, your butter is done.
Add most of your butter and warmed cream to your potatoes and mix together. Save a couple of tablespoons of the browned butter to add to the mashed potatoes at the end, and top with chopped chives.