Places potatoes and chick stock in a large pot. Bring to a boil and cook for 15 minutes or until the potatoes can be pierced with a fork.

In a small sauce pan, heat the milk and butter over medium heat until the butter is just melted. Drain the potatoes and return to the pot. Add the warm milk and butter to the potatoes and mash with a potato masher until the potatoes are smooth and creamy. Add salt and pepper to taste. Keep warm until ready to serve. Top with chives.