Add the potatoes to a pot with enough cold water to cover. Add about 1 tbsp of salt to the pot, cover and bring to a boil. Once boiling remove the lid. Reduce the heat to medium and let the potatoes simmer for 20 minutes.

Ten minutes into the potatoes boiling, warm up the cream cheese, heavy cream, garlic, pepper and 3 tbsp of butter in a small saucepan over medium low heat. Stir occasionally until it’s all melted. Once melted and smooth, remove the saucepan from the heat.

When the potatoes are soft, drain from the water and add them to a potato ricer for extra fluffy potatoes. If you do not have a potato ricer, just use a regular potato masher.

Once the potatoes are mashed gradually add in the warmed dairy mixture and mix together with a spoon, mashing some more with the back of the spoon. Once everything is incorporated, add ½ of the chives and stir.

Taste the potatoes and add some more salt or pepper if needed.

Add the mashed potatoes to a serving dish and drizzle with the melted butter and sprinkle the remaining chives on top.

Serve and enjoy!