Peel (if desired) and cut potatoes into evenly sized chunks, no thicker than an inch or so. If leaving the skin on, clean potatoes before cutting. Add the cut potatoes to a large stockpot of cold water.

Stir the garlic into the stockpot of potatoes. Bring to a boil over high heat and then reduce to medium-high heat to maintain the boil and continue cooking until potatoes soften, 15 - 20 minutes.

In a small saucepan over low to medium heat, add butter, milk and salt. Heat until butter is just melted and all ingredients are mixed together. Avoid boiling. Once butter is nearly melted, set aside.

Drain the water from the potatoes and place the stockpot on a heat resistant surface. Mash the potatoes with your preferred potato masher. Pour half of the melted butter mixture over the potatoes and fold in with a spatula. Repeat with the remaining butter mixture and follow by adding the cream cheese in the same manner.

Taste and season as needed. Serve warm garnished with fresh chives and black pepper!