If necessary cut potatoes into smaller pieces. Try to cut so they are all about the same size so they will cook evenly. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat and season with salt. Don't be too shy with the salt. Reduce heat to medium low and simmer the potatoes until they are easily pierced with a knife. (About 30ish minutes) Drain potatoes and return them to the pot.
Add in the milk, cream cheese, butter and chives. With a potato masher, wooden spoon or a rubber spatula smash the potatoes then gently stir to combine. Take care once the potatoes are mashed not to stir too much or the potatoes could become gummy. Season with salt and pepper to taste. If the potatoes are too thick add in a little more milk until they reach your desired consistency. The mashed potatoes will thicken as they sit.
1. This recipe doesn't produce smooth mashed potatoes but a slightly "rustic" mashed potato.
2. See recipe post for tips and tricks for the best mashed potatoes.