Ingredients:

  • 1.5 lbs Russet potatoes, peeled and cut into 1-inch chunks
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 tbsp Kosher salt (for boiling water)
  • 6 cloves fresh garlic, minced
  • 0.5 cup unsalted butter
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 0.5 tsp salt (to taste)
  • 0.25 tsp freshly cracked black pepper
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Peel and dice both Russet and Yukon Gold potatoes into uniform 1-inch cubes. Rinse under cold water to remove excess surface starch.
  2. Place potatoes in a large stockpot and cover with cold water by at least one inch. Add 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
  3. While potatoes are boiling, combine unsalted butter, heavy cream, and minced garlic in a small saucepan over low heat. Simmer gently for 5-7 minutes until garlic is softened and fragrant.
  4. Drain the potatoes thoroughly in a colander. Return them to the warm pot for 1 minute to allow residual moisture to evaporate.
  5. Mash the potatoes using a potato masher or ricer. Gradually fold in the garlic-infused cream mixture and the softened cream cheese using a silicone spatula until smooth and velvety.
  6. Season with additional salt and black pepper to taste. Garnish with chopped fresh chives before serving.