Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 tbsp Kosher salt
  • 4 cloves Garlic, peeled and smashed
  • 8 oz Neufchâtel cream cheese, softened
  • 1/4 cup Plain Greek yogurt
  • 4 tbsp Unsalted butter, softened
  • 1/2 cup Warm whole milk
  • 1 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp Fresh chives, finely chopped

Instructions:

  1. Prep potatoes. Peel and cut the 3 lbs of Yukon Golds into uniform 1 inch chunks. Note: Uniformity ensures every piece finishes at the same time.
  2. Cold start. Place potatoes and 4 smashed garlic cloves in a large pot. Fill with cold water until covered by an inch.
  3. Season water. Add the 1 tbsp Kosher salt. Boil 15-20 minutes until a fork slides in without resistance.
  4. Drain thoroughly. Pour the potatoes into a colander, shaking off as much water as possible.
  5. Steam dry. Return the empty, hot pot to the stove over low heat. Add potatoes back and stir for 1 minute until the surface looks matte and powdery.
  6. First mash. Use your tool of choice to break down the potatoes while they are still piping hot.
  7. Incorporate fats. Fold in the 8 oz Neufchâtel, 1/4 cup Greek yogurt, and 4 tbsp softened butter. Note: Cold cheese will lower the temperature too much.
  8. Stream milk. Slowly pour in the 1/2 cup warm whole milk while stirring until the texture is velvety and smooth.
  9. Final seasoning. Fold in the 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust.
  10. Garnish and serve. Top with the 2 tbsp fresh chives and an extra pat of butter if you're feeling indulgent.