Peel and dice all your potatoes into 1 inch pieces
Place them in a large pot and cover them with water. Add 1 tablespoon of kosher salt and bring it to a boil. Cook the potatoes for approximately 10 minutes or until fork tender.
Melt the butter in a medium sized saucepan over medium to medium-high heat. Cook the butter, stirring often, until the butter begins to brown and become fragrant, around 5 minutes.
Once lightly browned, remove the butter from the saucepan and place it into a bowl and set aside.
When the potatoes are ready, drain them and return to the pot or mixing bowl.
Add 1/2 cup of the cream and blend until smooth with a hand mixer.
Add one egg yolk and beat into the potatoes. Once incorporated, add the other egg yolk and beat until combined well.
Slowly add the browned butter, discarding any burned bits, and continue to combine with hand mixer.
Add the Pecorino Romano cheese, 1/2 teaspoon of freshly ground black pepper, 2 teaspoons of kosher salt, and the remaining 1/2 cup of heavy cream and beat until smooth.
Transfer the potatoes to a greased 3 quart baking dish. Smooth with a spatula.
Put your oven on high broil and place the oven rack to approximately 8 inches from the heat.
Broil the potatoes until the top is browned, approximately 5-6 minutes depending on your oven.
Once browned, remove from oven and garnish with chopped chives and freshly ground black pepper.
Salt and pepper to taste and serve.