Heat the olive oil in a small skillet over medium-low heat. Add garlic and saute, stirring frequently, until garlic is toasted--do not burn!! Remove from heat and set aside.

Place potatoes in a large saucepan. Cover with water and add the salt. Bring to boil, reduce heat and simmer until tender. Drain. Pour the garlic and olive oil combo over drained potatoes. Add the greek yogurt and sour cream.

With a potato masher or electric mixer, mash potatoes until smooth (you can leave some lumps if you like them :) ). Add milk as needed to make them as creamy as you like. You may not need to use milk...this is why the range was given.

Stir in chives. Garnish with additional snipped chives or parsley.

Serves 4