Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1 tbsp sea salt
  • 4 cloves garlic, peeled and smashed
  • 8 oz Philadelphia cream cheese, softened
  • 0.5 cup unsalted butter, melted
  • 0.5 cup full-fat sour cream
  • 0.25 cup whole milk, warm
  • 1 tsp onion powder
  • 0.5 cup sharp cheddar cheese, freshly grated
  • 2 tbsp fresh chives, finely snipped
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Place the 3 lbs peeled and quartered potatoes into a pot. Cover with cold water by at least an inch and add 1 tbsp sea salt and 4 smashed garlic cloves. Bring to a boil, then reduce to a simmer for about 20 minutes until a fork slides in with zero resistance.
  2. Drain the potatoes and garlic thoroughly. Return them to the hot, empty pot over low heat for 1-2 minutes, shaking the pot constantly until the surface of the potatoes looks dry and chalky.
  3. While the potatoes are hot, pass them (and the garlic!) through a ricer into a large bowl. Add the 8 oz softened cream cheese and 0.5 cup melted butter immediately. Stir gently with a wooden spoon until the white streaks mostly disappear.
  4. Whisk together the 0.5 cup sour cream, 0.25 cup warm milk, and 1 tsp onion powder. Fold this mixture into the potatoes. Add the 0.25 tsp freshly cracked black pepper. Mix just until combined — do not overwork!
  5. Transfer the mixture to a greased casserole dish. Sprinkle the 0.5 cup freshly grated sharp cheddar over the top. Bake at 175°C (350°F) for 20-25 minutes until the cheese is bubbling and the edges are slightly golden.
  6. Remove from the oven and let it sit for 5 minutes. Top with 2 tbsp finely snipped chives before serving. This brief rest lets the internal structure set so you don't get a soupy mess on the plate.