Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 2 tbsp Kosher salt
  • 1 cup unsalted butter, softened and cubed
  • 8 oz full-fat cream cheese, room temperature
  • 1.5 cups heavy cream, warmed
  • 0.5 cup sour cream
  • 2 tsp fine sea salt
  • 1 tsp white pepper
  • 1 tsp garlic powder

Instructions:

  1. Place potato chunks in a large stockpot and cover with cold water by at least 2 inches. Add 2 tablespoons of Kosher salt. Bring to a boil, then reduce to a simmer for 20–25 minutes until fork-tender.
  2. Drain the potatoes thoroughly and return them to the hot pot over low heat for 2 minutes, shaking the pot constantly until a thin white film forms on the bottom.
  3. Pass the hot potatoes through a potato ricer or food mill into a large mixing bowl to ensure a smooth texture.
  4. Immediately fold in the cubed butter and cream cheese while the potatoes are hot, allowing the fats to coat the starch molecules.
  5. Gradually stir in the warmed heavy cream and sour cream until fully incorporated and velvety.
  6. Season with fine sea salt, white pepper, and garlic powder. Transfer to a 9x13 baking dish for immediate serving or refrigeration for up to 48 hours.