A 50/50 mix of russet and Yukon Gold potatoes works very well—but really just use whatever you have.
Ingredients
- 5 lb. potatoes, chopped into bite-size pieces
- 1 cup heavy cream
- 2 Tbsp. minced garlic
- 4 oz. cream cheese
- 6 Tbsp. unsalted butter
- kosher salt, to taste
- coarse black pepper, to taste
- 1 bunch green onions, chopped, green parts only
Directions
In a large stock pot, put the potatoes and enough water to cover by an inch. Bring to a rolling boil, and cook 10-12 minutes, or until a knife easily pierces through a large piece.
Meanwhile, in a separate pot, heat cream, garlic, cream cheese, butter, salt, and pepper until warm, with cream cheese melted.
Drain potatoes and return to pot. Return to heat briefly to evaporate any remaining moisture. Remove from heat, and add cream mixture and green onions. Mash thoroughly, incorporating cream mixture. Taste and add additional salt and pepper, if desired. Serve promptly.