Start by washing and peeling the potatoes. Cut them into 1-inch uniform pieces and place in a large pot of salted water. Bring to a boil; simmer for 25-30 mins until fork-tender.

While the potatoes are cooking, heat oil in a skillet over medium heat. Sauté garlic for 30 seconds, then add onion and cook until translucent, about 7 minutes.

Drain the potatoes and return them to the pot over low heat. Use a potato masher to mash until somewhat smooth, avoiding over-mashing.

To the mashed potatoes, add the sautéed onion and garlic, butter, and cream cheese. Gradually pour in half & half, mixing until creamy and smooth.

Transfer to an oven-safe dish. If not serving immediately, place in a preheated oven at 200°F to keep warm, garnishing with chives before serving.