2tablespoonsminced garlicabout 6-7 cloves; adjust to taste
½ to 1cupwhole milkadjust to taste
4ouncescream cheese
½teaspoonfreshly ground black pepper
½cupshredded Parmesan
¼cupthinly sliced chivesfor topping
Instructions
Wash potatoes and remove any debris. Remove the skin if desired (I leave the skin on with Yukon gold). Cut into one-inch pieces. Place in a 6 quart pot or Dutch oven. Add ¼ cup table salt and enough cold water to cover the potatoes by 1 inch. Bring to a boil over high heat. Cook uncovered for 10-15 minutes, until fork tender. Drain water and set cooked potatoes aside.
Place the empty Dutch oven or pot over medium heat. Add two tablespoons butter. Once melted, add minced garlic. Saute, stirring frequently, until golden and aromatic, about 2 minutes.
Return potatoes to the pot. Over medium-low heat, add ½ cup milk, cream cheese, ½ teaspoon kosher salt, and freshly ground black pepper. Use a potato masher to mash until mostly softened. I like to leave a few small chunks for texture.
Stir in the Parmesan. Add additional ¼ to ½ cup of milk to further thin the potatoes, as desired. Keep over medium-low heat, stirring occasionally. until warmed through.
Taste for salt and pepper. Serve topped with thinly sliced chives and mushroom gravy. Enjoy!
Notes
Salt: Potatoes need a lot of salt! If you're wary of adding so much salt to the pot, note that most of it goes down the drain. Learn more about salting potatoes in this article.
Potatoes: Yukon gold are my preferred mashing potato. Russet potatoes also work in a pinch, but I recommend peeling them first. I leave the Yukon gold skin on because it is very thin and adds a nice texture to the mashed potatoes.
Storage: Mashed potatoes will keep refrigerated for 3-4 days in a closed container.
Reheating: Place on the stove in a Dutch oven or large stockpot over medium heat. Add a splash of milk to loosen the potatoes. Cover and heat until warmed through, stirring occasionally.