Step 1

Place potato chunks into a pot and cover with cold water. Bring to a boil then reduce heat to a simmer, partially cover, and cook for 15-18 minutes or until potatoes are easily pierced with a fork.

Step 2

Meanwhile, in a small saucepan, heat 1 1/3 milk with 6 crushed garlic cloves until just steaming then remove from heat and set aside.

Step 3

Drain the potatoes, keep them in the pot, then place over very low heat and mash with a potato masher or use an electric hand mixer (mash right away while potatoes are hot so they don’t turn gummy).

Step 4

Drizzle in hot milk to reach your desired texture. Cut butter into chunks and mash them into the potatoes until well incorporated. Add 1/4 cup sour cream and 1 to 1 1/2 tsp salt or add salt to taste.

Step 5

Serve warm drizzled with more butter if desired and garnished with fresh chives.