Ingredients:

  • 3 lbs Yukon Gold Potatoes, peeled and chopped into 1-inch chunks
  • 1 tbsp Sea Salt
  • 1/2 cup Unsalted Butter
  • 4 oz Full-fat Cream cheese, softened
  • 1/2 cup Heavy Cream
  • 1 tsp Garlic powder
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 2 tbsp Fresh chives, finely minced

Instructions:

  1. Peel the Yukon Gold potatoes and cut them into uniform 1-inch cubes. Place them in a large stockpot and cover with cold water by at least an inch. Add 1 tablespoon of sea salt.
  2. Bring the pot to a boil, then reduce to a simmer. Cook for 15–20 minutes until a fork slides into a cube with zero resistance and the edges look slightly frayed.
  3. Drain the potatoes thoroughly in a colander. Return the potatoes to the warm pot over low heat for 1 minute to 'steam-dry' and remove excess moisture.
  4. Mash the hot potatoes using a hand masher. Stop once no large lumps remain to avoid over mixing.
  5. Incorporate 1/2 cup Unsalted Butter and 4 oz softened Cream cheese. Stir until melted and velvety.
  6. Drizzle in 1/2 cup Heavy Cream and 1 tsp Garlic powder. Season with salt and black pepper until the flavors pop.
  7. Garnish with 2 tbsp Fresh chives and serve immediately while steaming hot.