Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 tsp salt
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 4 cloves garlic, minced
  • 1/2 tsp black pepper
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Place peeled and cubed potatoes in a large pot and cover with cold water by at least an inch. Add the salt. Bring to a boil, then reduce to a simmer for 12–15 minutes until a fork slides in with zero resistance.
  2. Drain the potatoes thoroughly in a colander. Return them to the empty, hot pot over low heat for about 1 minute, shaking the pan gently until the potatoes look matte rather than wet.
  3. In a small saucepan over medium heat, melt the butter, heavy cream, and cream cheese together until smooth.
  4. Stir the minced garlic into the warm dairy mixture for 30 seconds until fragrant.
  5. Pour the warm dairy mixture over the steamed potatoes. Mash gently by hand or with a ricer until smooth.
  6. Fold in black pepper and chopped chives before serving.