Bring a pot of salted water to a boil.

Add both Russet potatoes and red potatoes to the pot and cook until tender but still firm, about 15 minutes; drain.

In a small saucepan heat butter and milk over low heat until butter is melted.

Pour over potatoes, then using a potato masher or potato Ricer, slowly blend milk mixture into potatoes until smooth and creamy. You will have lumps because the red potatoes don't mash the same way the Russet potatoes will. To avoid any gluey consistency, you can cook and mix separately, but it does make more dishes.

Stir sour cream and half the chives

Season with salt and pepper to taste.

Garnish with additional chives.

Enjoy!