Place the peeled and cubed potatoes in a large pot. Cover with cold water by at least an inch and season generously with salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.

While the potatoes are cooking, combine the heavy cream and butter in a small saucepan. Warm over low heat until the butter is melted and the cream is hot. Do not allow it to boil.

Once tender, drain the potatoes completely in a colander. Return the empty pot to the stove over low heat for one minute, then add the potatoes back to the pot. This helps evaporate any remaining water, which is key to avoiding gummy potatoes.

Turn off the heat. Mash the potatoes using a potato masher or press them through a potato ricer until smooth.

Pour the warm cream and butter mixture into the mashed potatoes. Add the softened cream cheese, shredded Gouda, salt, pepper, and optional nutmeg. Stir gently until the cheeses are fully melted and the potatoes are creamy and well combined.

Taste and adjust seasoning if necessary. Transfer to a serving bowl, garnish with fresh chives, and serve immediately.