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Cut the potatoes in quarters and put them in a large pot. Fill the pot with water until the potatoes are fully submerged. Add a large pinch of salt and bring the water to a boil. Cook until fork-tender, about 15-20 minutes. Drain the potatoes.
While the potatoes are cooking, heat the garlic, butter, and whole milk on low heat until steamy and very fragrant, about 5 minutes.
Using a potato masher (or tool of choice), mash the potatoes until your desired consistency. Then gently mix in the warm creamy garlic butter, 2 tsp salt, and 1 tsp black pepper until fully combined. Transfer to a serving bowl and top with fresh chopped chives.