Peel the potatoes. If they are not all relatively the same size cut the bigger ones to match the smaller ones. Mine are all about 2” by 2.5”. Depending on the size of your potatoes the cooking time will vary.

Rinse the peeled potatoes, put them in a pot and cover them with water. Add the salt and cook for about 45 minutes. Again, this time will depend on the size of your potatoes. You can cut them into small pieces if you want them to cook faster. Also, 45 minutes was from when I turned on the burner not boiling time.

Once the butter begins to bubble add the garlic. Sauté for a minute, just until fragrant, making sure not to brown the garlic as it will turn bitter. Remove from heat.

Wash and chop the chives.

When the potatoes are done strain them and put them back in the pot. To check doneness, use a fork to pierce a potato (the largest one) making sure it goes all the way through without resistance.

Mash the potatoes, add the butter and garlic you cooked earlier, and the sour cream, chives remaining salt and pepper. Stir everything to combine.

Serve topped with more fresh chives.