Rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 15 minutes.

Meanwhile, place the quark in a bowl and season with salt and pepper.

Rinse the chives, shake dry and thinly slice. Peel the shallots and chop or cut into rings. Stir both the chives and the shallots into the bowl with the quark and divide among small bowls. Peel and finely chop the garlic.