Clean the red potatoes. Slice into 1 inch pieces. Place into a large pot and cover with 1 inch of cold water and ½ teaspoon salt.
Bring to a boil over medium high to high heat. Boil until tender, about 12-15 minutes. The potatoes are easily pierceable with a fork when ready.
Drain the water and set the potatoes aside.
In the same pot, melt butter over medium heat. Once melted, add the minced garlic. Saute until golden and aromatic, about 1-2 minutes.
Stir in the milk and salt. Cook another minute over medium heat, until warmed. Reduce the heat if the milk starts simmering.
Return cooked potatoes to the pot. Use a potato masher to break the potatoes down to desired consistency.
Stir in the sliced chives. Add freshly ground black pepper to taste and taste for salt. Enjoy!
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Notes
Butter: If using salted butter, adjust the salt in the recipe to taste.
Vegan option: Use plant butter and non-dairy milk to make this recipe dairy-free. Choose unsweetened, unflavored milk like soy milk or oat milk.
Leftovers: Best within 3-4 days. Keep refrigerated in a closed container. Can be made up to 24 hours in advance, but will need extra milk to loosen and reheat.
Reheating: To reheat in the microwave, add a splash of milk and heat until warmed through, stirring every minute. To reheat in the oven, place in a casserole dish and cover. Bake at 350F for 15-20 minutes, or until heated through.