Step 1

Place peeled & cut potatoes and herbs into a large stockpot.

Step 2

Add cold water to the pot until the ingredients are covered by ½” water.

Step 3

Cover the pot and bring water to a boil.

Step 4

Once boiling, uncover and boil until the potatoes are cooked and fork-tender (about 25-35 minutes). They are done when they fall apart when touched with a fork.

Step 5

Drain potatoes and remove herb sprigs.

Step 6

Put potato pieces through a potato ricer, and rice them into a medium bowl. Set aside.

Step 7

Add garlic and butter to a large stockpot. Melt butter and sauté garlic for 1 minute.

Step 8

Add riced potatoes to the butter and garlic and stir to combine.

Step 9

Add whole milk and half and half and stir to combine.

Step 10

Add chopped chives, salt and pepper. Stir until evenly distributed.

Step 11

Taste and adjust seasonings to your liking.

Step 12

Serve warm.