Wash the potatoes under cool water, peel, and cut into 1-inch chunks. Add to a pot of salted water, bring to a boil, and cook for 25-30 minutes until tender.

Heat oil in a skillet over medium heat. Add the chopped onion and sauté for about 7 minutes until translucent. Add garlic and cook for an additional 30 seconds.

Drain the cooked potatoes and return to the pot on low heat. Mash the potatoes and incorporate the sautéed garlic and onions.

Turn off the heat and mix in butter, cream cheese, half & half, and salt. Stir until creamy and smooth.

Transfer to an oven-safe dish, cover loosely with foil, and keep warm in a preheated oven at 200°F. Serve with fresh chives on top.