Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp Kosher salt for boiling water
  • 8 oz Philadelphia cream cheese, softened to room temperature
  • 0.5 cup unsalted butter, cut into cubes
  • 0.5 cup whole milk, warmed
  • 0.25 cup full-fat sour cream
  • 1 tsp garlic powder
  • 0.5 tsp freshly cracked black pepper
  • Salt to taste

Instructions:

  1. Peel the 3 lbs Yukon Gold potatoes and cut them into uniform 1 inch cubes.
  2. Place potatoes in a large pot and cover with cold water by at least an inch. Add 1 tbsp Kosher salt.
  3. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes shatter when pierced with a fork.
  4. Pour the potatoes into a colander. Let them sit for 2 minutes to let the steam escape.
  5. Return the drained potatoes to the hot pot over low heat for 1 minute, shaking the pan until a light white film forms on the bottom.
  6. Turn off the heat. Add 8 oz softened cream cheese and 0.5 cup cubed butter to the hot potatoes.
  7. Use your hand masher to break down the potatoes and incorporate the fats until no large chunks remain.
  8. Slowly pour in 0.5 cup warmed milk and 0.25 cup sour cream while stirring gently with a wooden spoon.
  9. Stir in 1 tsp garlic powder and 0.5 tsp black pepper. Taste and add salt as needed.
  10. Give the mixture one last vigorous stir until the texture is silky and holds soft peaks.