Classic Mashed Potatoes Recipe

Peel the potatoes then cut into even 1” cubes. Transfer them to a pot of cold water. Add the garlic and sea salt into the water then bring to a boil and cook for about 12 minutes or until the potatoes are fork tender then drain the water.
While the potatoes are boiling, heat the butter, milk, and another pinch of sea salt in small bowl in the microwave until the butter is just melted without the milk boiling. Set aide.
Next, pan-dry the potatoes. Place the potatoes in the stockpot and put back over the burner. Hold the handles of the stockpot and shake gently for about 1 minute to cook off some remaining steam.
Next, mash the potatoes to the desired consistency. Once they reach your desired consistency, fold in the butter mixture with a spatula until they’ve soaked up the liquid. Then, fold in the cream cheese until just combined to prevent over-mixing. Taste the potatoes and season with more salt if desired. Serve warm immediately.