Unpeeled red-skinned potatoes give this rich, garlicky side its great texture.
2 pounds unpeeled red-skinned potatoes, rinsed, cut into 1- to 1 1/2-inch pieces
10 tablespoons (1 1/4 sticks) butter
3 garlic cloves, minced
3/4 cup chopped chives (about 3 bunches)
Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain. Melt butter in same pot over medium heat. Add garlic and saut� until fragrant, about 30 seconds. Return potatoes to pot. Add chives. Mash potatoes coarsely. Season to taste with salt and pepper.
Makes 6 servings.