Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into 2-3-inch cubes
- 7-8 cups cold water
- 3 teaspoons kosher salt divided
- 4 tablespoons salted butter
- 3/4 cup milk
- 1/2 cup full fat sour cream
- 4 ounces full fat cream cheese softened
- 1 garlic clove minced
Instructions
- Place the peeled and cubed Yukon Gold potatoes into a large bowl. Cover with cold water until submerged and soak for 30 minutes. Drain.
- Place the drained Yukon Gold potatoes into a large pot, cover with water, and stir in 1 1/2 teaspoons of kosher salt.
- Simmer over medium heat for around 30 minutes. They are done when fork-tender.
- As the potatoes simmer, heat the butter and milk in a small pot or microwave until melted. Do not boil.
- Once the potatoes are tender, drain them and return to the pot.
- Add the sour cream, cream cheese, milk and butter mixture, minced garlic, and the remaining kosher salt. Blend with a hand mixer until creamy. You can pass the potatoes through a ricer before mixing for a smoother texture.
- Serve hot with butter.