In a large pot, fill the water ¾ way full.

Place peeled potatoes in the cold water and bring to a boil.

Once boiling, continue to cook for 15 minutes or until the potatoes are soft throughout the middle. You can use a fork to puncture and if it easily goes through then they are cooked.

Drain the potatoes carefully and place them in a large mixing bowl.

Add the milk and begin to smash it together a bit so the milk begins to heat through. Salt and pepper to taste.

In a small saucepan, heat the butter on medium-low heat. Add the garlic and half of the chives and continue to cook for 1-2 minutes. Be careful not to burn the butter or garlic. This is to just melt and release the garlic and chive aroma.

Pour the butter on top of the potatoes. (Make sure the milk is mixed in and heated through before doing this step)

Using a hand mixer, blend the potatoes until your favorite consistency. You can leave them on the chunky side, or blend them fully smooth. Add more milk if needed.

Plate the potatoes, drizzle them with olive oil, and sprinkle the rest of the chives on top.