Place potatoes in the large pot. Add enough water to cover them well. Toss in a pinch of salt now. Turn the stove to high heat.

Reduce the heat to a medium simmer. Cook them for about fifteen minutes. Check them with a sharp metal fork. They should be very soft and tender.

Turn off the stove heat carefully. Pour potatoes into a colander in the sink. Let all the steam rise away. Return the dry potatoes to the pot.

Melt butter in a small saucepan. Add the minced garlic to the butter. Cook for one minute until it smells good. Pour in the heavy cream and warm it.

Add the cream cheese to the hot potatoes. Use your masher to crush them well. Slowly pour in the warm garlic cream. Keep mashing until they are very smooth.

Add salt and pepper to your taste. Stir everything with a big wooden spoon. Top with fresh chopped chives if desired. Serve them while they are still hot.