Peel the potatoes (or leave the skin on if preferred) and place in a large pot. \nNote: If you do not have a pot large enough to fit the whole potatoes you can cut them in half or quarters (just make sure all the pieces are about the same size). But, we recommend keeping them whole, if possible, as smaller potatoes can become waterlogged when boiled. \nCover potatoes with cold, heavily-salted water and bring to a boil over medium-high heat. Continue boiling until potatoes are easily pierced with a fork but not falling apart, about 30-35 minutes (Note: cooking time varies based on the size of the potatoes. If you halved or quartered your potatoes they should take closer to 20-25 minutes).\nMeanwhile, whisk the milk and This Little Goat went to Southeast Asia sauce together in a small saucepan. Heat gently over medium-low heat until steaming (making sure the milk does not boil). Keep warm over low heat until ready to use. \nDrain the potatoes and transfer to the bowl of an electric mixer (if you do not have an electric mixer you can mash the potatoes by hand, or using a ricer). Grab the whisk attachment and, using your hands, begin mashing the warm potatoes until broken down. Once the potatoes are broken down, fit the mixer with the whisk attachment. Turn the mixer to low. \nWith the mixer on low, add in the softened butter, a few tablespoons at a time. Then, slowly drizzle in the warm milk mixture until just combined. Next, whisk in the cream cheese until the mixture is well combined and smooth. Turn off the mixer and season to taste with salt (I usually need about a tablespoon of salt). Top with chopped chives and serve warm!