Ingredients:

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

Instructions:

  1. Cut potatoes into uniform 1-inch cubes. Place potatoes and smashed garlic cloves into the Dutch oven and cover with cold water by at least 1 inch. Add the boiling salt.
  2. Bring the water to a rolling boil over high heat, then reduce to a medium simmer. Cook for 12–15 minutes until a fork slides in and out with zero resistance.
  3. Drain the potatoes thoroughly in a colander and return them to the hot Dutch oven.
  4. Place the Dutch oven back on the lowest heat setting for 60 seconds to steam off excess moisture.
  5. Add the cubed butter and softened cream cheese, mashing them directly into the hot potatoes.
  6. Gradually fold in the warmed heavy cream. Mash until the mixture is smooth and billowing.
  7. Stir in the chopped chives, black pepper, and final salt to taste.