Ingredients:

  • 2270 g Yukon Gold potatoes, peeled and cubed
  • 15 g kosher salt (for boiling water)
  • 225 g cream cheese, softened to room temperature
  • 57 g unsalted butter, softened
  • 120 ml whole milk, warmed
  • 60 g sour cream, room temperature
  • 5 g garlic powder
  • 3 g cracked black pepper
  • 10 g fresh chives, finely chopped (for garnish)

Instructions:

  1. Place the cubed potatoes in a stockpot and cover with cold water by at least two inches. Add the kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are fork-tender.
  2. Drain the potatoes thoroughly in a colander. Return them to the hot pot for 1–2 minutes over very low heat, shaking gently to evaporate excess moisture.
  3. Using a potato masher, break down the potatoes until no large chunks remain. For a beginner-friendly approach, leave a few tiny lumps for a 'homestyle' feel.
  4. While the potatoes are still steaming hot, fold in the softened butter and cream cheese. Stir gently until the fats are fully melted and incorporated. Gradually pour in the warmed milk and stir in the sour cream until the mixture reaches a velvety consistency.
  5. Stir in the garlic powder and black pepper. Taste and add additional salt if necessary. Transfer to a serving bowl and sprinkle with fresh chives for garnish.