Ingredients
5 pounds russet potatoes
Kosher salt and freshly ground pepper
4 garlic cloves, peeled and smashed
1 1/2 cups whole milk
4 tablespoons unsalted butter
8 ounces room-temperature cream cheese, cut into small pieces
Preparation
Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
In a small saucepan, heat milk and butter. Mix into potatoes, then add cream cheese, stirring until fully incorporated. Season with salt and pepper.
