Cut the unpeeled red potatoes into 2-inch chunks—keeping the skin on adds texture and nutrients to the final dish. Place the cut potatoes in a large pot and cover them with cold water by about an inch. Add 1-2 teaspoons of salt to the water; this seasons the potatoes from the inside out as they cook. Bring the water to a boil over high heat, then reduce to medium-high and simmer for 15-20 minutes until the potatoes are completely tender and a fork easily pierces them.

While the potatoes are cooking, combine the butter and half-and-half in a microwave-safe bowl. Microwave on 50% power for 1-2 minutes, stirring halfway through, until both are warm and the butter is fully melted. I find warming these separately before adding them to the hot potatoes helps incorporate them more smoothly and prevents lumps from forming. Keep this mixture warm until you're ready to use it.

When the potatoes are tender, carefully drain them in a colander, reserving about 1/4 cup of the cooking water in case you need to loosen the mash later. Return the drained potatoes to the hot pot—the residual heat will help them mash more easily and evaporate excess moisture. Using a potato masher, work through the potatoes with firm, rhythmic motions until you reach your desired consistency. I prefer a rustic texture with some small chunks remaining, but feel free to mash more for a smoother result.

Pour the warm butter and half-and-half mixture from Step 2 slowly into the mashed potatoes while gently folding with a wooden spoon or spatula. Add it in thirds rather than all at once, stirring gently after each addition to ensure even distribution. This gradual incorporation creates a creamy, cohesive texture without overworking the potatoes, which can make them gluey.

Taste the potatoes and add garlic powder (starting with 1/4 teaspoon), salt, and freshly ground black pepper to your preference. Stir gently to distribute the seasonings evenly. If the mash seems too thick, add a splash of the reserved cooking water or a bit more warm milk until you reach the desired consistency. Top with fresh chopped chives just before serving for a bright, fresh onion note that cuts through the richness.