Ingredients:

  • 1.5 lbs Yukon Gold potatoes, peeled and chopped into 1-inch cubes
  • 1.5 lbs Russet potatoes, peeled and chopped into 1-inch cubes
  • 1 tbsp fine sea salt for boiling water
  • 1/2 cup unsalted butter, cubed and room temperature
  • 4 oz full-fat cream cheese, softened
  • 1/2 cup heavy cream, warmed
  • 1/4 cup full-fat sour cream
  • 1 tsp garlic powder
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Fresh chives, finely minced for garnish

Instructions:

  1. Place the cubed Yukon Gold and Russet potatoes into a large heavy-bottomed pot and cover with cold water by at least one inch.
  2. Add 1 tablespoon of sea salt to the water and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes until a fork easily slides into the center of a potato cube with no resistance.
  3. Drain the potatoes thoroughly in a colander, then immediately return them to the still-hot pot over low heat for 60 seconds to steam-dry and evaporate excess surface moisture.
  4. Pass the hot potatoes through a potato ricer into a large bowl, or use a handheld masher until no lumps remain.
  5. Combine the heavy cream and butter in a small saucepan over low heat until the butter is fully melted and the liquid is steaming.
  6. Gently fold in the cubed butter and softened cream cheese until fully melted and incorporated into the potatoes.
  7. Slowly pour in the warmed heavy cream and add the sour cream and garlic powder. Stir with a silicone spatula until the mixture is velvety and smooth.
  8. Season with additional salt and black pepper to taste. Garnish with minced chives before serving.