Wash, peel, and chop the potatoes. Place a steamer basket into a deep-sided pan, add water to just below the basket, and steam the potatoes for 20 to 25 minutes until very tender.

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

Add the flour, kosher salt, black pepper, and melted butter to the potatoes and mix until combined to form a dough-like consistency.

Shape the dough into a 10-inch round disc that is about 1/2-inch thick. Cut the dough into 6 wedges using a pizza cutter or sharp knife.

Melt 2 to 3 tablespoons of butter in a nonstick skillet over medium heat. Add the wedges and cook for 5 to 6 minutes until golden. Carefully turn each wedge and cook for another 5 to 6 minutes.

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