Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to season the water and bring to a boil over medium heat.

Lower the heat to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.

Once tender, drain the potatoes in a colander and allow them to sit for a few minutes to dry out.

Preheat your oven to 450°F (230°C).

Drizzle 2 tablespoons of olive oil on a large baking sheet and place the dried potatoes on the sheet.

Gently smash the potatoes with the bottom of a glass or a potato masher until they are about ½ inch thick.

In a small bowl, mix the softened butter with minced garlic. Brush this mixture evenly over the smashed potatoes.

Drizzle the remaining olive oil over the top and sprinkle with salt and pepper.

Roast the potatoes in the oven for 20-25 minutes, or until they are golden brown and crispy.

Remove the smashed potatoes from the oven, drizzle with any remaining garlic butter, and sprinkle with fresh chives if using.

Serve hot and enjoy!