In a large pot, add potatoes and then cover with cold water and a lid. Bring to a boil over high heat. Once water starts to boil, add 2 teaspoons of salt and stir.

Once rolling boil, turn heat to medium and cook until the potatoes are fork-tender about 15-20 minutes.

While potatoes are cooking, in a sheet of aluminum foil, place cloves of garlic (still in garlic papers but with root ends cut off) into foil. Drizzle with olive oil, salt and pepper. Wrap foil ball mostly together but leaving slightly open. Air fry at 400º for 15 minutes. Open foil and remove cloves. Garlic cloves should be soft and will pop out of their paper shells. Place into a bowl and set aside.

If you don't have an air fryer, you can roast the garlic in the oven at 400º for 30-40 minutes.

While the potatoes are cooking, pour cottage cheese and milk in a food processor or blender and blend cottage cheese until it’s completely smooth. This took about 20 seconds in my Vitamix blender.

Add roasted garlic cloves to cottage cheese and pulse to chop garlic.

Drain potatoes and place back in pot. Add the butter to the potatoes and mash with a potato masher. You can use a hand mixer if you like them more smooth.

Add the garlic cottage cheese mixture, salt & pepper to the potatoes and mix just until combined.

Garnish with fresh chives and serve