INGREDIENTS :

5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)

2 large cloves garlic, minced

fine sea salt

6 tablespoons butter

1 cup whole milk

4 ounces cream cheese, room temperature

toppings:

chopped fresh chives or green onions,

freshly-cracked black pepper

INSTRUCTIONS

Cut the potatoes. Feel free to peel your

potatoes or leave the skins on. Then cut them

into evenly-sized chunks, about an inch or so

thick, and transfer them to a large stockpot

full of cold water.

Boil the potatoes. Once all of your potatoes

are cut, be sure that there is enough cold

water in the pan so that the water line sits

about 1 inch above the potatoes. Stir the

garlic and 1 tablespoon sea salt into the

water. Then turn the heat to high and cook

until the water comes to a boil. Reduce heat

to medium-high (or whatever temperature is

needed to maintain the boil) and continue

cooking for about 10-12 minutes, or until a

knife inserted in the middle of a potato goes

in easily with almost no resistance. Carefully

drain out all of the water.

Prepare your melted butter mixture.

Meanwhile, as the potatoes are boiling, heat

the butter, milk and an additional 2

teaspoons of sea salt together either in a

small saucepan or in the microwave until the

butter is just melted. (You want to avoid

boiling the milk.) Set aside until ready to use.

Pan-dry the potatoes. After draining the

water, immediately return the potatoes to the

hot stockpot, place it back on the hot burner,

and turn the heat down to low. Using two

oven mitts, carefully hold the handles on the

stockpot and shake it gently on the burner

for about 1 minute to help cook off some of

the remaining steam within the potatoes.

Remove the stockpot entirely from the heat

and set it on a flat, heatproof surface.

Mash the potatoes. Using your preferred kind

of potato masher (I recommend this one in

general, or this one for extra-smooth), mash

the potatoes to your desired consistency.

Stir everything together. Then pour half of

the melted butter mixture over the potatoes,

and fold it in with a wooden spoon or spatula

until potatoes have soaked up the liquid.

Repeat with the remaining butter, and then

again with the cream cheese, folding in each

addition in until just combined to avoid over-

mixing. (Feel free to add in more warm milk

to reach your desired consistency, if needed.)

Taste and season. One final time, taste the

potatoes and season with extra salt if needed.

Serve warm. Then serve warm, garnished

with gravy or any extra toppings that you

might like,

and enjoy!