Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 tbsp Kosher salt
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup whole milk
  • 4 oz cream cheese, softened
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Fresh chives for garnish

Instructions:

  1. Peel the Yukon Gold potatoes and cut them into uniform 1-inch cubes to ensure even cooking.
  2. Place potato chunks in a large heavy-bottomed pot and cover with cold water by at least an inch. Add 1 tablespoon of kosher salt.
  3. Bring water to a boil, then reduce to a steady simmer. Cook until fork-tender, approximately 15-20 minutes.
  4. Drain the potatoes in a colander and return them to the hot pot over low heat for 1 minute to steam off excess moisture.
  5. In a small saucepan, gently warm the milk and butter until the butter is melted.
  6. Mash the potatoes using a manual masher or ricer. Gently fold in the softened cream cheese.
  7. Gradually incorporate the warm milk and butter mixture in three stages, folding until just combined to avoid a gummy texture. Season with salt and pepper.