Ingredients:

  • 1.5 lbs Russet potatoes, peeled and chopped into 1.5-inch chunks
  • 1.5 lbs Yukon Gold potatoes, peeled and chopped into 1.5-inch chunks
  • 1 tbsp Sea salt
  • 0.5 cup Unsalted butter, cubed
  • 1 cup Whole milk
  • 4 oz Cream cheese, softened
  • 1 tsp Fine sea salt
  • 0.5 tsp Freshly cracked white pepper

Instructions:

  1. Place potato chunks in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of sea salt. Bring to a boil, then reduce to a simmer for 15–20 minutes until the potatoes shatter when pierced with a fork.
  2. Drain the potatoes thoroughly in a colander. Return them to the hot pot (heat turned off) and stir gently for 1–2 minutes until the surface looks matte and floury to evaporate residual moisture.
  3. In a small saucepan, warm the milk and butter until the butter is melted. Gently incorporate the warm dairy, softened cream cheese, salt, and white pepper into the potatoes using a potato ricer or hand masher until smooth.