Place cut potatoes in bowl covered with water for 20 minutes

Place potatoes in a medium pan or pot and cover with cold water. Slightly salt the water. Cover and bring water to a boil. Once boiling, reduce to medium-low on your stove to just simmer with your lid ajar. Let cook for another 20-25 minutes, until tender (test with a fork).

Drain potatoes, do not rinse!

In a small sauce pan heat your butter. Once butter has melted add in your garlic, salt, and chives. Cook until fragrant, about 3-4 minutes. Add in milk/heavy cream until heated.

Place potatoes into stand mixer bowl (or regular mixing bowl if doing with hand mixer or by hand) with paddle attachment. Turn onto the slowest speed and start to break down potatoes. Slowly pour in milk and butter mixture. Once milk is incorporated, turn up speed to low-medium and whisk for about 2 minutes.

Season to taste with salt and pepper. Plate, top with extra butter and chives if you wish, and serve!