Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp sweet paprika
  • 2 tbsp chopped fresh chives

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Bring to a boil, then simmer for 15–20 minutes until fork-tender.
  2. Drain the potatoes in a colander. Return the drained potatoes to the hot pot for 60 seconds over low heat, shaking gently to steam-dry the excess moisture.
  3. While potatoes are hot, mash them using a potato masher for a rustic texture, or an electric mixer on low speed for a whipped result.
  4. Fold in the softened cream cheese and butter until fully incorporated.
  5. Stir in the sour cream, milk, garlic powder, salt, and pepper. Mix until the texture is uniform and velvety.
  6. Preheat your oven to 375°F (190°C).
  7. Spread the potato mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  8. Sprinkle the shredded cheddar evenly across the top and dust with sweet paprika.
  9. Bake for 20–25 minutes, or until the edges are bubbling and the top has reached a deep golden-brown hue.
  10. Garnish with chopped fresh chives before serving.