Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tsp kosher salt
  • 1/2 cup unsalted butter, cubed
  • 3/4 cup heavy cream
  • 4 oz cream cheese, softened at room temperature
  • 3 cloves garlic, minced
  • 1/2 tsp white pepper
  • 1/2 tsp onion powder
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp melted butter for drizzling

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water by at least 2 inches. Add a generous pinch of salt.
  2. Bring to a rapid boil, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are fork-tender.
  3. Drain potatoes thoroughly in a colander and let them steam-dry for 2 minutes to remove excess moisture.
  4. In a small saucepan over low heat, combine heavy cream, cubed butter, and minced garlic. Heat gently until the butter is melted and the mixture is simmering.
  5. Pass the hot potatoes through a ricer or mash them thoroughly until no large lumps remain.
  6. Fold in the softened cream cheese using a spatula until fully incorporated.
  7. Gradually pour in the warm cream mixture while folding gently.
  8. Stir in the white pepper and onion powder. Stop mixing as soon as the potatoes look glossy to avoid a gluey texture.
  9. Transfer to a serving bowl and drizzle with melted butter and fresh chives.