8Yukon gold potatoespeeled and cut into like-sized chunks
5-6clovesof garlicthinly sliced
4tbspbutter
½cupof milk
4ozcream cheesecut into little cubes
Sea salt and freshly cracked pepperto taste
Fresh chivesto taste
Instructions
Peel and cut the potatoes into like-sized pieces.
Place the potatoes and peeled garlic, along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch.
Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-18 minutes. Drain the potatoes in a strainer.
Heat the butter and milk in a small saucepan over medium-low heat until the butter is melted and it's very warm. Remove from the heat.
Place the drained potatoes and garlic back into the pot you cooked them in.
Add the cubed cream cheese and the warm milk mixture.
Season with sea salt and freshly cracked pepper, to taste.
Mash the potatoes using a hand masher until creamy and smooth.
Place into a serving bowl and sprinkle with fresh chives and a dollop of butter, if desired.