Jennie's Mashed Potatoes Recipe

Prepare potatoes

Peel the potatoes (leave some skin on if you prefer texture) and cut into roughly 1½–2 inch uniform cubes so they cook evenly.

Rinse and salt water

Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water to season from the inside as they cook.

Simmer until tender

Bring the pot to a boil over high heat, then reduce to a simmer. Cook uncovered until the potatoes are very tender and break apart easily with a fork, about 12–18 minutes depending on size.

Warm milk, butter, and garlic

While the potatoes cook, combine the milk, 6 tablespoons butter, and the peeled garlic cloves in a small saucepan. Heat gently over low heat until the butter is melted and the mixture is hot but not boiling, about 5 minutes. Remove from heat and let garlic steep in the warm milk-butter for flavor.

Drain and steam dry

When potatoes are fork-tender, drain them thoroughly in a colander. Return the drained potatoes to the pot and place the pot back on the still-warm (turned-off) burner for 1–2 minutes, shaking the pot gently, to evaporate excess moisture.

Mash potatoes

Discard the garlic cloves (or finely mince and return if you want a stronger garlic presence). Using a potato ricer or masher, press or mash the potatoes until mostly smooth with just a few small lumps for a fluffy texture.

Add warm dairy and cream cheese

With the pot off the heat, gradually pour in the warm milk-butter mixture, mixing with the masher or a sturdy spoon. Add the softened cream cheese and continue to mix until incorporated and the mash reaches your desired creaminess. Taste and add additional salt if needed.

Season and finish

Stir in the freshly ground black pepper and chopped chives. If you like extra richness, stir in the optional 1 tablespoon finishing butter until melted and glossy.

Serve

Transfer mashed potatoes to a warmed serving bowl, garnish with a few extra chives and an optional pat of butter, and serve hot.