Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon (5 ml) salt, plus more to taste
  • 1/2 cup (120 ml) whole milk
  • 4 tablespoons (57g) unsalted butter, cut into pieces
  • 4 ounces (113g) cream cheese, softened
  • 1/2 cup (120 ml) sour cream
  • 1/4 teaspoon (1.25 ml) ground black pepper, plus more to taste
  • Optional: 2 tablespoons chopped fresh chives or green onions, for garnish

Instructions:

  1. Place potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Test for doneness by piercing with a fork; they should be easily pierced with no resistance.
  2. Drain the potatoes well and return them to the pot. Let them steam dry for a minute or two over low heat to remove excess moisture.
  3. Mash the potatoes thoroughly using a potato masher or an electric mixer on low speed. Avoid overmixing with a mixer, as this can make the potatoes gluey.
  4. Gradually add the milk and butter, mashing or mixing until smooth and creamy. Stir in the softened cream cheese and sour cream until well combined. Season with salt and pepper to taste.
  5. Transfer the mashed potatoes to a large bowl, let them cool completely at room temperature, then cover tightly with plastic wrap and refrigerate for at least 2 hours (or up to 2 days). Press plastic wrap directly onto potatoes to prevent a skin from forming.
  6. Preheat oven to 350°F (175°C). Transfer the mashed potatoes to an oven-safe dish, dot with extra butter if desired, and bake uncovered for 20-30 minutes, or until heated through.
  7. Transfer the mashed potatoes to a saucepan and heat over low heat, stirring frequently, until heated through. Add a splash more milk or cream if needed to loosen the consistency.
  8. Garnish with fresh chives or green onions, if desired. Serve hot and enjoy!