Cut potatoes into 2-inch chunks and place in a large cooking pot. Fill with enough water to cover potatoes. Add garlic cloves. Bring to boil and boil for 15-20 minutes, until potatoes are tender, easily pierced with a fork. Drain potatoes and garlic by pouring off as much water as possible (okay if a little remains in pot).

Set heat to medium and cook a bit until excess water evaporates. Add warmed milk and mash mixture with a potato masher. Add butter, salt, and pepper and finish mashing to desired texture (an electric hand mixer will whip the potatoes to a fluffier texture). Remove from heat and gently stir in yoghurt until mixed through. Garnish with fresh chopped chives and a sprinkle of paprika for color. Serve immediately.

Makes 10 servings.

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