In order to retain the the deepest color from the potatoes, boil them whole with skins on. Select potatoes that are similar in size to ensure even cooking. Add whole, unpeeled potatoes into a large pot, add enough water to cover the potatoes with an inch of water above them. Add garlic cloves to the pot.

Bring pot to boil and cook potatoes until you are able to stick a knife through them easily, approximately 30-35 minutes. However the time will vary depending on how big or small your potatoes are, so after 25 minutes begin piercing your potatoes to check for doneness.

Turn off heat, drain potatoes, reserve garlic and transfer it to a large bowl. The potatoes will be very hot so use pot holders to hold them while you gently scrape the potato skins off with a butter knife. Add the peeled potatoes into the bowl containing the garlic and roughly mash together.

Add butter, sour cream, buttermilk and milk to the mashed potatoes and garlic and beat until smooth. Add more milk until you get your desired consistency. Salt and pepper generously to taste.

To mold the potatoes into a moon shape, generously butter the inside of another medium sized bowl, add potatoes and smooth out.

Place a serving plate over the bowl and flip over together to transfer the potatoes to the serving plate. Add additional butter and top with chives.