I am throwing this recipe up without photos for now just in case someone wants an easier recipe for really good mashed potatoes in time for Thanksgiving!
You will need:
About 10 or so medium sized Yukon gold potatoes- peel still on (the thin skin will break up easily when cooked and add a great texture- I do NOT recommend russet in this recipe)
3 cloves of garlic
1 stick of butter (plus more if needed)
1- 8 oz brick of cream cheese
1/2 cup half and half (you can also use whole milk, I just had half and half on hand)
1/3 cup fresh chopped chives
Salt & Pepper to taste
Place potatoes and garlic in a large stock pot. Fill with water until the potatoes are completely covered. Bring pot to a boil and let cook until a knife easily comes out when inserted.
Once your potatoes are cooked, pour the water out and leave potatoes in their hot pot. If a little water remains thats not a problem. Most of it will evaporate in time. Place your pot back on the burner with the heat turned off. This is when you get out a really high tech and expensive utensil: the hand masher.
Throw in your butter, cream cheese, and milk and put the lid back on. Let the heat of the potatoes melt the butter and cream cheese slightly, maybe a minute or two. Remove the lid and being careful not to burn yourself begin to mash.
As you mash, add salt and pepper to taste. You will need a good amount of salt. If the mixture needs some loosening- add more butter or a splash of milk. Taste and add your chives. Stir to incorporate and serve!
**If making ahead of time you can throw in a warm oven or crock pot. I always add a few tabs of butter to the top to mix in at the end in case it dries out a bit.