Position the potatoes in a spacious pot and submerge them in cold water. Incorporate a small pinch of salt and heat until the water reaches a rolling boil.

Reduce heat to a simmer and cook the potatoes until they are fork-tender, about 20 minutes.

After boiling, drain the potatoes well and place them back into the dry pot.

Add the butter, heavy cream, and milk to the pot. Use a masher to puree the potatoes until they achieve a smooth and velvety consistency.

Stir in the minced garlic and season with salt and pepper to taste.

Continue mashing until all ingredients are well combined.

Once mashed, spoon the potatoes into a serving bowl and sprinkle with freshly chopped chives for garnish.