Adapted from magnolia.com
- 6 to 8 large Yukon gold potatoes (about 3 1/2 pounds total), scrubbed
- 1 tablespoon kosher salt
- 1/2 pound (2 sticks) salted butter
- 1/2 cup milk, warm
- 1 teaspoon freshly ground black pepper
- 4 ounces cream cheese
- 1/2 cup sour cream
- Peel the potatoes, leaving a little skin on each one for texture. Cut the potatoes into 1 1/2-inch chunks.
- Add the potatoes and enough cold water to cover to a large pot and bring to a rolling boil. Add salt and simmer until very soft, 15 to 20 minutes. Drain thoroughly.
- Meanwhile, in a medium saucepan, heat the butter over medium-low heat. Remove from heat and add the milk.
- Mash the potatoes using a potato masher, adding the milk mixture in about 4 parts, mashing as you go, until the potatoes are creamy and well blended but still have a bit of texture.
- Add the cream cheese, sour cream, and pepper. Taste for salt.