Step 1

Scrub the peels of the potatoes under cold water to remove any dirt or sediment. Peel, if desired.

Step 2

Cube potatoes into rough 2-inch chunks, and place potatoes in a large pot. Add the whole cloves of garlic. When you're done chopping all the potatoes, fill the pot with enough cold water to cover the top of the potatoes by one inch.  Bring the pot of water to a boil, and allow the potatoes to cook for 10-12 minutes until tender. The potatoes will be done when you can pierce one all the way through with a fork.

Step 3

Drain the potatoes and garlic and place them back in the pot. Add the unsalted butter, milk, and garlic powder and mash with a potato masher, or whip with a hand mixer.  If you like your potatoes creamier, you can add an additional tablespoon of milk until potatoes reach desired consistency. Garnish with chives before serving.

Step 4

Place leftovers in a airtight container and refrigerate for up to 3 days.