Prep the potatoes: Peel the potatoes if you prefer a smooth mash, or leave some skin on for texture. Cut into large chunks (about 2-inch pieces) for even cooking.

Start in cold water: Place potatoes and whole garlic cloves in a large pot. Cover with cold water by about an inch and add a generous pinch of salt. This helps season the potatoes from the inside out.

Boil until tender: Bring to a boil, then reduce to a gentle simmer. Cook 15–20 minutes, until a knife slides in easily. Avoid overcooking to prevent waterlogging.

Warm your dairy: While the potatoes cook, gently warm the milk (or half-and-half) and melt the butter together in a small saucepan or microwave. Keep the cream cheese at room temperature so it blends smoothly.

Drain well: Drain the potatoes and garlic thoroughly. Return them to the hot pot and place over low heat for 1–2 minutes, stirring, to steam off excess moisture.

Mash the base: Mash the potatoes and garlic with a potato masher or press them through a potato ricer for an extra-smooth finish. Avoid a food processor, which can make potatoes gluey.

Add richness: Add cream cheese and melted butter. Fold gently until combined. Season generously with salt and pepper.

Adjust consistency: Pour in warm milk a little at a time, stirring gently until the potatoes are creamy but still hold shape. Add more milk if needed.

Finish with chives: Stir in the chopped chives. Taste and adjust seasoning. For extra gloss, top with a pat of butter before serving.

Serve: Transfer to a warm serving bowl and garnish with more chives and cracked pepper. Serve hot.