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Serves 4 to 6.
2 pounds Yukon gold potatoes, unpeeled, cut into 1 1/2-inch chunks
8 to 12 large garlic cloves, peeled
1/2 cup warmed milk or half-and-half, or more as needed
4 to 6 tablespoons softened butter
About 1 teaspoon salt
1/4 cup chopped fresh chives, optional
Put potatoes and garlic cloves into a large saucepan with salted water to cover. Bring to a boil, reduce heat to medium-low; cook until potatoes and garlic are fork-tender, about 20 minutes.
Drain and return potatoes and garlic to the pot. Set the pot over low heat and add the milk or half-and-half, butter and salt. Mash with a potato masher until as smooth as you like. Taste and adjust the seasonings. Transfer to a warm serving dish and sprinkle with chives.
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