Peel and chop your potatoes into about 1 inch cubes, placing into a large pot with about 6 quarts water. Bring water to a boil and cook until potatoes become fork tender; about 20-25 minutes.
While potatoes are bowling, melt butter with minced garlic and cook on low for about 2-3 minutes until aromatic.
Strain potatoes and place in a large bowl. Mash with a potato masher. Stir in garlic butter, chicken stock, heavy cream, salt, pepper and chives and parmesan.
For chunkier potatoes leave as is, if you want them creamer, add in a a little more chicken stock and use a power hand mixer until desired texture is achieved.
Top with a little more butter, and garnish with pepper and more chives. Enjoy!