Step 1

In a large stock pot, add salt to water and boil peeled cubed potatoes for 15-20 minutes until tender but still firm.

Step 2

Drain the potatoes.

Step 3

While potatoes are draining melt the butter in the stock pot. Once the butter is half way melted. Remove from heat.

Step 4

Add the potatoes back to the stock pot followed by sour cream, chives, minced garlic, and black pepper. Using a potato mixer, mix potatoes until smooth and creamy. Taste before serving. Add additional salt and/or pepper. Top with additional chives and butter if desired and serve immediately.