Step 1

In a large pot add the potatoes, garlic, a few nice pinches of salt and enough water to cover everything. Bring to a boil and cook until the potatoes are fork-tender, about 20 minutes. Use a potato ricer to push all the warm potatoes and garlic into a large bowl.

Step 2

In a medium pot on medium heat, add the heavy cream, yogurt, butter, cream cheese, a pinch of salt and a few grinds of black pepper. Whisk to make everything smooth. Once warm, slowly pour into the potatoes while stirring to incorporate (you might not use all of the liquid). Top with the chives and serve warm.