Ingredients:

  • 1.5 lbs Russet potatoes, peeled and cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 tbsp sea salt
  • 0.5 cup unsalted high-quality butter
  • 1 cup whole milk
  • 4 oz cream cheese, room temperature
  • 6 cloves roasted garlic
  • 1 tbsp fresh chives, finely minced
  • 0.5 tsp white pepper

Instructions:

  1. Place the potato chunks in a large heavy-bottomed pot and cover with cold water by at least two inches. Add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until fork-tender.
  2. Drain the potatoes thoroughly and return them to the warm, empty pot over low heat for 1–2 minutes. Gently shake the pot until the potatoes look floury and excess moisture has evaporated.
  3. While the potatoes are hot, pass them through a potato ricer into a large mixing bowl to aerate the starch.
  4. In a small saucepan, warm the milk until the milk is steaming but not boiling.
  5. Gently fold the warm dairy mixture, room temperature cream cheese, mashed roasted garlic and cubed butter into the riced potatoes using a silicone spatula until just combined and velvety.
  6. Season with white pepper and additional sea salt to taste. Garnish with minced chives before serving.