Using a vegetable peeler or knife, peel and slice your potatoes into 2-inch cubes and rinse them in cool water.
Place them in a large pot with enough water to cover them and boil for about 20 minutes or until a fork can be inserted into the center of the potato cubes easily.
Drain the water from the pot and place garlic, butter, cream cheese, sour cream, heavy cream, salt, and pepper into the pot.
Using a potato masher or large fork, mash the potatoes and ingredients together until the mixture is smooth and creamy. You can add more or less heavy cream to achieve your preferred texture.
Place mashed potatoes into a serving bowl and top with chives.
Serve warm with butter.
Notes
Storage Instructions:These Cream Cheese Mashed potatoes should be stored in an air-tight container in a refrigerator for up to 5 days or in a freezer for up to 3 months. They may lose their texture the longer they are frozen. Make sure to thaw completely in a refrigerator before reheating and serving.