Preheat oven to 350°F.
Wash the potatoes and cut into quarters. Remove any bad spots you may see using a small sharp paring knife.
Put the potatoes into a pot and cover with water. Add the Tablespoon of salt to the water.
Over high heat, bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes.
Drain the water out of the pot and, in the same pan, use a potato masher or large fork to smash the potatoes down. Be sure to keep some chunkiness.
Set aside about ¼ cup of the cheese then add the remaining cheese to the potatoes along with the butter, the cream and 3 Tablespoons of the chives.
Stir until all ingredients are well distributed. Then dump the mixture into an oven-proof casserole dish. I used a dish that is 7"x9" and 2 ¾" deep.
Sprinkle the reserved ¼ cup of cheese over the top and bake for 25 to 30 minutes until lightly browned.
Sprinkle the reserved chives over the top and serve.