INGREDIENTS :

5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
2 large cloves garlic, minced
SILLI
fine sea salt
6 tap on teL SHED POTATOES
1 cup whole milk
4 ounces cream cheese, room temperature HEM
toppings: chopped fresh chives or green onions, freshly-cracked black pepper.

INSTRUCTIONS FROM A BOX!

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.