Mashed Potatoes

Ingredients

• 5 lb potatoes (half Yukon Gold, half Russet)
• 4-6 large cloves garlic, minced
• fine sea salt
• 6 tbsp butter
• 1 cup whole milk
• 4 oz cream cheese, room temperature
• chopped fresh chives (optional)
• green onions (optional)
• freshly-cracked black pepper (optional)

Directions

1. Cut the potatoes. Peel if desired, cut into even 1-inch chunks, and transfer to a large stockpot of cold water.
2. Boil the potatoes. Add enough cold water to cover by 1 inch. Stir in garlic and 1 tbsp sea salt. Bring to a boil over high heat, reduce to medium-high, and cook 10-12 min until a knife slides through with no resistance. Drain completely.
3. Melt the butter mixture. Heat butter, milk, and 2 tsp sea salt in a small saucepan or microwave until butter just melts. Don’t boil the milk. Set aside.
4. Pan-dry the potatoes. Return drained potatoes to the hot stockpot on the burner over low heat. Shake gently for about 1 min to steam off excess moisture. Remove from heat.
5. Mash the potatoes. Mash to desired consistency with a potato masher or ricer.
6. Stir everything together. Fold in half the butter mixture with a wooden spoon until absorbed. Repeat with remaining butter, then fold in cream cheese until just combined. Add more warm milk if needed.
7. Season and serve. Taste and adjust salt. Serve warm with gravy or desired toppings.

Notes

• Potato blend: A 50/50 mix of Yukon Gold and Russet gives the best balance of buttery flavor and fluffy texture.
• Avoid waterlogging: Cut potatoes before boiling for even cooking, don’t overboil, and pan-dry after draining to release excess steam.
• Don’t overmix: Fold liquids in until just combined — overmixing makes them gummy.
• Seasoning: Salt both the boiling water and the final mix. Taste and adjust as you go.