Peel the potatoes and chop them into roughly equal-sized pieces, about an inch thick.

Place the potatoes in a large pot and cover with cold water, ensuring the water level is an inch above the potatoes.

Add a generous pinch of salt to enhance the flavor as they cook.

Bring the pot to a boil over medium-high heat, then reduce to a simmer.

Cook for about 15-20 minutes, or until fork-tender.

Drain the potatoes well and return them to the pot to evaporate excess moisture.

Add the butter and mash with a potato masher or fork until creamy.

Gradually pour in the heavy cream until reaching desired consistency.

Stir in the zest and juice of the Meyer lemons, adjusting to taste.

Season with salt and pepper.

Transfer to a serving bowl and garnish with fresh chives or parsley.