Mashed Potatoes

• 🥔
  1.3 kg potatoes

  half Yukon Gold, half Russet
• 🧄
  2 clove garlic

  large, minced
• 🧂
  to taste fine sea salt
• 💧
  as needed water

  cold, to cover the potatoes
• 🫒
  50 ml olive oil
• 🥛
  150 ml non-fat, 1% or 2% milk

  whole milk is fine too, if a bit richer
• 🧀
  1 oz cream cheese

  1 oz (28g), room temperature — reduced-fat cream cheese (e.g. Neufchâtel) works as a lighter alternative
• 🧂
  to taste black pepper

  freshly cracked, for serving

Steps

1. Cut the potatoes 🥔 potatoes1.3 kghalf Yukon Gold, half Russet into evenly sized chunks about an inch thick (peeling is optional) and transfer them to a large stockpot 🥘 large stockpot filled with cold water 💧 wateras neededcold, to cover the potatoes .
2. Make sure the water sits about an inch above the potatoes, stir in the garlic 🧄 garlic2 clovelarge, minced and 1 tablespoon of salt 🧂 fine sea saltto taste , and bring everything to a boil over high heat.
3. Reduce the heat to medium-high and cook for 10-12 min, until a knife pierces the middle of a potato with almost no resistance. Drain the potatoes carefully.
4. Meanwhile, warm the milk 🥛 non-fat, 1% or 2% milk150 mlwhole milk is fine too, if a bit richer in the microwave 🔥 microwaveor a small saucepan over low heat or a small pot for 30 seconds to a minute, until warm but not boiling. Set aside.
5. Return the drained potatoes to the hot stockpot 🥘 large stockpot over low heat and shake gently for about a minute to cook off the remaining steam. Remove from the heat.
6. Mash the potatoes with a potato masher 🥔 potato masher to your desired consistency.
7. Using a wooden spoon 🥄 wooden spoon (or spatula) , fold in the olive oil 🫒 olive oil50 ml , then the warm milk 🥛 non-fat, 1% or 2% milk150 mlwhole milk is fine too, if a bit richer , then the salt 🧂 fine sea saltto taste , folding until just combined, and finally the cream cheese 🧀 cream cheese1 oz1 oz (28g), room temperature — reduced-fat cream cheese (e.g. Neufchâtel) works as a lighter alternative . Avoid over-mixing; add a splash of warm milk 🥛 non-fat, 1% or 2% milk150 mlwhole milk is fine too, if a bit richer if needed.
8. Taste and season with extra salt 🧂 fine sea saltto taste if needed. Serve warm, finished with freshly cracked black pepper 🧂 black pepperto tastefreshly cracked, for serving .