Ingredients:

  • 1.5 lbs Yukon Gold potatoes, peeled and quartered
  • 1.5 lbs Russet potatoes, peeled and quartered
  • 4 cloves fresh garlic, peeled and smashed
  • 1/2 cup light cream cheese, softened
  • 1/4 cup low-fat sour cream
  • 3/4 cup whole milk
  • 4 tbsp unsalted butter, cubed
  • 1 tbsp sea salt
  • 1/2 tsp white pepper

Instructions:

  1. Place the peeled and quartered Yukon Gold and Russet potatoes in a large heavy-bottomed pot. Cover with cold water by at least an inch. Add sea salt and smashed garlic cloves. Starting with cold water ensures even cooking.
  2. Bring the water to a boil, then reduce to a simmer. Cook for 20 minutes until potatoes are fork-tender. Drain thoroughly in a colander.
  3. Return the drained potatoes to the hot, empty pot over low heat for 90 seconds. Shake the pot constantly to evaporate residual moisture until a light film forms on the bottom (the steam-dry phase).
  4. While potatoes dry, warm the milk and butter in a small saucepan over low heat until the butter is melted.
  5. Pass the hot potatoes and garlic through a potato ricer or food mill into a large bowl to ensure a silk-smooth consistency.
  6. Gently fold in the softened light cream cheese and sour cream using a silicone spatula. Gradually pour in the warm milk and butter mixture, folding until the texture is satiny. Season with white pepper and serve immediately.