Start by peeling your russet potatoes and cutting them into evenly sized cubes. Place the potato cubes in a large pot and cover with cold water by about an inch. Add a pinch of salt to the water, then bring it to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until fork-tender, about 15-20 minutes.
While the potatoes are cooking, melt the unsalted butter in a large skillet over medium heat. Stir occasionally as the butter melts and begins to turn golden brown. Add the minced garlic to the browned butter and sauté for about 1-2 minutes until fragrant, but not burnt. Remove from heat.
Once the potatoes are tender, drain them thoroughly in a colander. Return the drained potatoes to the warm pot and place it back on low heat for a minute or two to dry out the potatoes slightly.
Using a potato masher or ricer, mash the potatoes until smooth and lump-free.
Pour the brown butter and garlic mixture over the mashed potatoes. Add the whole milk gradually while stirring gently with a wooden spoon or spatula until you reach your desired creamy consistency. Season with salt and freshly ground black pepper to taste. Mix well but carefully so you don’t overwork the potatoes.
Transfer your mashed potatoes to a serving bowl. Sprinkle chopped chives on top for garnish. Serve immediately and enjoy!
