Boil potato cubes in salted water until fork-tender, approximately 15 minutes.

Drain potatoes and return to the pot over low heat for 60 seconds to evaporate residual moisture.

In a small skillet, sauté minced garlic in butter over medium-low heat until fragrant.

Transfer potatoes to a bowl and mash until no large lumps remain.

Fold in cottage cheese and the garlic-butter mixture until the consistency is uniform.

Season with salt and pepper, then portion into bowls and top with chives.