Wash, peel and chop roughly potatoes. Place a steamer basket into a deep-sided pan and fill just to the bottom of the basket with water. Add potatoes in an even layer. Cover and bring the water to a simmer over medium heat for about 20 to 25 minutes or until potatoes are very tender.

Transfer potatoes to a mesh sieve set over a mixing bowl and let them dry out for about 5 minutes. Use the back of a spoon to press the potatoes through the mesh sieve and into the bowl below.

To the potatoes add the flour, kosher salt, freshly ground black pepper and melted butter. Using a spatula, mix until thoroughly combined.

Shape the dough into an 10-inch round disc that is about a ½-inch thick. Cut the dough into 6 wedges.

Melt 2 to 3 tablespoons of butter in a 12-inch nonstick skillet over medium heat. Add in the triangles of dough and cook 5 to 6 minutes or until the underneath is golden. Carefully turn each wedge and continue cooking for another 5 to 6 minutes.

Serve with a sprinkle of flaky salt and snipped fresh chives.

Best day of but can be reheated and served the next day if desired, however they will lose their crispy texture.