#1 Place the quartered red skin potatoes in a large pot of cold, salted water #2 Bring the water to a boil, then reduce the heat to simmer and cook the potatoes until they are fork-tender (usually 15-20 minutes) #3 Drain the potatoes in a colander #4 In the same pot, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant #5 Add the drained potatoes back to the pot with the garlic and butter #6 Mash the potatoes with a potato masher or use a hand mixer for smoother consistency #7 Gradually add the cream while continuing to mash until you reach your desired consistency #8 Season with salt and pepper to taste. Adjust the milk, butter, and seasoning according to your preferences #9 Once the potatoes are creamy and well combined, transfer them to a serving bowl #10 Garnish with chopped fresh chives and serve!