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Place potatoes and garlic in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until just tender, about 15 minutes; drain well and return to the Dutch oven over low heat.
Stir with a wooden spoon until potatoes are dried out, about 1 minute.
Transfer potatoes to a large bowl. Using a potato ricer, rice potatoes and garlic. Stir in butter, sour cream and half and half, being careful not to overstir; season with salt and pepper, to taste.
Serve immediately, garnished with chives, if desired, or keep warm in the Dutch oven, covered, for 30 minutes.