Cook the potatoes in salted boiling water till soft.
Add 2 tbsp butter to a small pan along with the garlic; cook on low heat till garlic turns golden. Remove from flame and add the oregano. Keep aside.
In another pan, place the potatoes, milk and remaining butter. Mash and cook on low heat whisking continuously till you get a smooth, creamy mixture.
Season with salt and pepper; remove when desired texture has been achieved. If you want super creamy texture, pass the mashed potatoes through a sieve (I didn’t do this, though).
Add the melted garlic infused butter to the mashed potatoes and stir through; garnish with chopped chives.