Ingredients:

  • 1.5 lbs Russet potatoes, peeled and cubed into 2.5 cm pieces
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed into 2.5 cm pieces
  • 1 tbsp fine sea salt
  • 0.5 cup unsalted butter, cubed and softened
  • 4 oz full-fat cream cheese, softened
  • 0.75 cup whole milk, warmed
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. Place potatoes in the pot and cover with cold water by at least 2 inches. Add 1 tbsp of sea salt.
  2. Bring to a boil over high heat, then reduce heat to medium low and simmer for 15 minutes until the potatoes shatter when pressed with a fork.
  3. Drain the water thoroughly, then return the pot to the warm burner for 2 minutes until the potato surfaces look dusty and dry.
  4. Use a ricer or masher to break down the potatoes while they are still steaming hot.
  5. Fold in 113g of softened butter and 113g of cream cheese until no white streaks remain and the mixture looks glossy.
  6. Slowly pour in 180ml of warm whole milk while stirring gently with a spatula.
  7. Stir in the garlic powder, white pepper, and the remaining 0.5 tsp of salt.
  8. Give the potatoes one last vigorous stir until they are velvety and hold a soft peak.