Start by peeling the russet potatoes and cutting them into equal-sized chunks, about 1-inch pieces. This ensures that the potatoes cook evenly and at the same rate.

Place the potato chunks into a large pot and fill with enough cold water to cover the potatoes. Add a generous dash of salt to the water. Bring the water to a boil over medium-high heat.

Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are soft and easily pierced with a fork.

Carefully drain the water from the pot, then return the cooked potatoes to the same pot.

Stir in the softened butter and sour cream, then begin mashing the potatoes with a potato masher or fork. Mash until they are almost smooth, leaving a bit of texture if desired.

Pour in the half and half, then add the minced garlic and garlic powder. Continue mashing and stirring until the potatoes reach your preferred consistency—creamy and smooth, or a little chunky.

Taste and season the mashed potatoes with salt and freshly ground black pepper. Garnish with chopped chives for a fresh pop of flavor and color, and your garlic mashed potatoes are ready to serve!