Note: to prep these ahead of time, wash, peel and chop your potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.

Preheat the oven to 400 degrees F.

Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.

Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)

While the potatoes are boiling, brown your butter. Heat the butter in a large skillet over medium-low heat. Since this is a lot of butter, it may take a few minutes. Stir as it bubbles, and after 3 minutes or so you should see brown bits appear on the bottom of the pan. Cook just 1 minute longer and then turn off the heat.

Drain the potatoes and return them to the pot. Use a ricer or mash the potatoes. Add in the sour cream, almost all over the brown butter (reserve a bit for the top of the potatoes), the chives and at least 1 teaspoon of kosher salt and ½ teaspoon pepper.

Taste and season the potatoes more if needed. You may need another 1 teaspoon of salt! Do not be afraid to add it.

Once the potatoes are lump free, transfer them to a 9x13 inch baking dish. Drizzle the remaining brown butter on top.