Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cubed
  • 2 tsp Kosher salt
  • 1 cup unsalted butter, cubed
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 4 oz cream cheese, softened
  • 1 tsp garlic powder
  • 1/2 tsp ground white pepper
  • 1/2 cup fresh chives, finely chopped
  • salt to taste

Instructions:

  1. Peel and cut potatoes into uniform 1.5-inch chunks to ensure even cooking.
  2. Place potatoes in a large stockpot and cover with cold water by at least 2 inches. Add the boiling salt.
  3. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until a fork slides in and out with zero resistance.
  4. Drain potatoes thoroughly in a colander to remove all surface water.
  5. Return the drained potatoes to the empty hot pot over low heat for 1–2 minutes, shaking occasionally until the potatoes look matte and excess moisture has evaporated.
  6. Mash the potatoes while hot using a potato masher or ricer until no large lumps remain.
  7. Warm the butter and heavy cream together in a small saucepan or microwave until the butter is melted.
  8. Fold the warmed dairy mixture, sour cream, and softened cream cheese into the mashed potatoes.
  9. Stir in garlic powder, white pepper, and chopped chives. Season with additional salt to taste.