Peel and cut potatoes into roughly 1-2" pieces. Add chopped potatoes and peeled garlic cloves to a medium saucepan, covering potatoes with water. Cook over medium heat for 30 minutes or until fork tender. Reduce temperature slightly if needed to reduce bubbling or foam. Drain potatoes in a colander.

For lump free potatoes, press drained potatoes through a potato ricer into a large bowl. To the potatoes, add cream cheese, butter, salt, and pepper. Beat well until smooth and creamy. Taste and add additional seasoning if desired. Add chives and mix until dispersed throughout.

If making ahead, cover and chill until ready to serve. Reheat in the microwave and stir prior to serving. Alternately, potatoes may be served immediately after mixing and leftovers may be reheated as desired.