Ingredients

The following ingredients have 4 Servings
  • 2.5 pounds potatoes (, washed and peeled )
  • 1/4 cup milk (, or heavy cream )
  • 4 Tablespoons salted butter (, more or less to taste)
  • 3 ounces cream cheese (, softened)
  • 1 teaspoon Kosher salt (, more for boling)
  • 1/4 teaspoon pepper (, more to taste)
  • 1/2 cup shredded cheddar cheese (, more if desired)
  • 1/2 cup shredded mozzarella cheese (, more if desired)
  • chopped chives

Instruction

  • Fill a large pot of water and add 1 Tablespoon salt. Cut potatoes into 2-inch pieces. Set out the milk, butter and cream cheese to come to room temperature.
  • Place potatoes in the pot and then bring to a boil. Cook for 15 to 20 minutes, or until a fork inserts easily. Be careful not to overcook. Drain and place back in pan. Let steam evaporate.
  • Add butter, cream cheese, milk or heavy cream, salt and pepper. Mash with a potato masher. If you want them extra creamy, use an electric mixer for 10 seconds (be careful not to over mix or they'll taste gluey). Add a Tablespoon or two more heavy creamy if you’d like them even creamier. Salt and pepper to taste.
  • If you'd like them extra cheesy, mix 1/2 cup cheese into the potatoes. Then spread into a 4x8" baking dish. Top with shredded cheese. Bake for 15 to 20 minutes or until cheese is bubbly. You can also broil 1 to 2 minutes (watch carefully).
  • Top potatoes with chives. Serve while warm.