Boil the potatoes

• Peel the potatoes and cut them into cubes.
• Bring a pot of water to a boil, then add the salt and chicken bouillon.
• Add the potatoes and cook until fork tender.

Warm the butter and milk

• In a saucepan, melt the butter with the milk over low heat.

Mash the potatoes

• Drain the potatoes and return them to the pot.
• Slowly pour in the warm butter and milk mixture, using as much as needed depending on the amount of potatoes.
• Mash with a potato masher until smooth and creamy.

Finish and season

• Fold in the Mexican crema.
• Season generously with garlic salt.
• Top with chives and black pepper.