Boil diced and peeled white potato in salted water until al dente. Strain and return to the pot to dry the potatoes a bit. Add a good pour of heavy cream to a small pot and heat to a strong simmer. Add a chunk of butter, bring back to a strong simmer, and add the potatoes. Cook 2 minutes, add shucked oysters in their liquor. Return to a simmer and cook briefly until the oysters are just cooked, for these New England varieties, that meant 3 minutes. Salt and pepper assertively, pour into heated bowls and add snipped chives and a sprinkling of brandy, cognac or sherry.