Peel and quarter the potatoes. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until fork-tender, about 15-20 minutes.
Melt the unsalted butter in a small saucepan over medium-low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the milk to the butter and garlic mixture, warming gently until hot but not boiling.
Drain the cooked potatoes thoroughly in a colander. Return potatoes to the pot or mixing bowl and mash with a potato masher or ricer to desired consistency.
Slowly pour the warm garlic butter and milk mixture into the mashed potatoes, stirring gently to combine. Season with salt and pepper to taste.
Transfer to a serving dish and garnish with chopped chives. Serve immediately.
