Step 1

Wash potatoes and remove any debris. Remove the skin if desired (I leave the skin on with Yukon gold). Cut into one-inch pieces. Place in a 6 quart pot or Dutch oven. Add 1/4 cup table salt and enough cold water to cover the potatoes by 1 inch. Bring to a boil over high heat. Cook uncovered for 10-15 minutes, until fork tender. Drain water and set cooked potatoes aside.

Step 2

Place the empty Dutch oven or pot over medium heat. Add two tablespoons butter. Once melted, add minced garlic. Saute, stirring frequently, until golden and aromatic, about 2 minutes.

Step 3

Return potatoes to the pot. Over medium-low heat, add 1/2 cup milk, cream cheese, 1/2 teaspoon kosher salt, and freshly ground black pepper. Use a potato masher to mash until mostly softened. I like to leave a few small chunks for texture.

Step 4

Stir in the Parmesan. Add additional 1/4 to 1/2 cup of milk to further thin the potatoes, as desired. Keep over medium-low heat, stirring occasionally. until warmed through.

Step 5

Taste for salt and pepper. Serve topped with thinly sliced chives and mushroom gravy. Enjoy!