Place potatoes in a saucepan and cover with water, just hitting the top of the potatoes. Bring water to a boil then reduce the heat.
Cover and cook for 25-30 minutes (small potatoes) or 30-35 (med-large potatoes), or until fork tender.
Drain then mash potatoes. Next, slowly add in the milk, mixing with each addition. Next add 3 tbsp of ghee, garlic and a generous amount of salt.
Blend with immersion blender until smooth. Blend more for creamy and less for chunky depending on how you like them!
Stir in the chives then top with remaining tbsp of ghee and salt/pepper.
