Gallon Recipe

Prep potatoes

Place peeled and cubed potatoes in a large bowl of cold water to remove excess starch while preparing other ingredients (10–15 minutes). Drain and rinse before cooking.

Cook potatoes

Put the drained potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes. Drain thoroughly in a colander and return to the hot pot for 1 minute to evaporate excess moisture.

Warm dairy

While potatoes cook, combine whole milk, heavy cream and 6 tablespoons of the butter in a small saucepan and warm over low heat until butter is melted and mixture is hot but not boiling. Stir in minced garlic and let steep for 2–3 minutes off the heat to soften garlic flavor.

Mash and enrich

Using a ricer or potato masher, press the hot potatoes into a large mixing bowl or back into the pot. Add the softened cream cheese and sour cream, then pour in the warm milk-cream-butter mixture gradually while mashing to reach a very creamy consistency. Taste and adjust thickness by adding more milk if desired.

Add cheese

Fold in the shredded sharp cheddar and the remaining 2 tablespoons of butter, stirring until fully melted and incorporated. Mix until smooth and fluffy.

Season

Season the mashed potatoes with the remaining 1 teaspoon kosher salt, black pepper, onion powder, and smoked paprika (if using). Taste and adjust seasoning as needed. The finished texture should be creamy but scoopable.

Optional breadcrumb topping

If using a crisp topping, heat a small skillet over medium heat, add 1 teaspoon olive oil and the panko breadcrumbs, and toast, stirring frequently, until golden and fragrant (2–4 minutes). Stir in a pinch of salt and set aside.

Assemble and serve

Transfer the mashed potatoes to a large serving bowl or an oven-safe casserole. Sprinkle the toasted panko evenly over the top (optional) and dot with any remaining butter. Garnish with chopped chives and an extra grind of black pepper. Serve immediately, or for a warm browned top, place under a broiler for 2–3 minutes until edges bubble and top browns — watch carefully to avoid burning.