Ingredients

• 2 1/2 pounds Yukon Gold potatoes
• 2 1/2 pounds russet potatoes
• 4 to 6 large cloves garlic, minced
• Fine sea salt
• 6 tablespoons butter
• 1 cup whole milk
• 4 ounces cream cheese, room temperature
• Fresh chives or green onions, chopped
• Freshly cracked black pepper

Steps

1. Cut potatoes into 1-inch chunks (peeling is optional) and place in a large stockpot of cold water. Add enough cold water so it sits about 1 inch above the potatoes. Stir in the minced garlic and 1 tablespoon sea salt.
2. Bring to a boil over high heat, then reduce to medium-high and cook until a knife inserts with almost no resistance, about 10–12 minutes. Drain well.
3. While potatoes cook, heat the butter, milk, and 2 teaspoons sea salt in a small saucepan or microwave until the butter is just melted. Do not boil the milk. Set aside.
4. Return the drained potatoes to the hot stockpot on low heat and shake gently for about 1 minute to cook off remaining steam. Remove from heat.
5. Mash potatoes to your desired consistency.
6. Pour half the butter mixture over the potatoes and fold in until absorbed. Repeat with the remaining butter, then fold in the cream cheese until just combined. Add warm milk as needed to reach your preferred consistency.
7. Taste and season with more salt if needed. Serve warm, garnished with chopped chives or green onions and cracked pepper. Gravy is optional.