Ingredients:

  • 1.5 lbs Yukon Gold potatoes, peeled and quartered
  • 1.5 lbs Russet potatoes, peeled and quartered
  • 1 tbsp fine sea salt
  • 4 cloves garlic, peeled and smashed
  • 0.5 cup unsalted butter, cold and cubed
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup full-fat sour cream
  • 0.5 cup heavy cream, warmed
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked white pepper

Instructions:

  1. Place peeled and quartered Yukon Gold and Russet potatoes in a large stockpot. Cover with at least two inches of cold water. Add smashed garlic cloves and 1 tablespoon of sea salt.
  2. Bring the water to a boil, then reduce to a steady simmer. Cook for 25 minutes until potatoes are fork-tender and yield easily when pierced.
  3. Drain the potatoes thoroughly in a colander. Return the drained potatoes to the hot pot over very low heat for 1–2 minutes, shaking gently to steam off residual moisture.
  4. Pass the hot potatoes and garlic through a potato ricer or food mill into a large mixing bowl to ensure a smooth, lump-free texture.
  5. Gently fold in the softened cream cheese and sour cream. Gradually incorporate the cold, cubed butter one piece at a time, followed by the warmed heavy cream, stirring until a glossy emulsion forms.
  6. Season with kosher salt and white pepper. Serve immediately while warm and velvety.