Ingredients
1 medium onion, finely chopped
3 garlic cloves, grated
5 lbs gold potatoes, russet or yukon
¾ cup butter
8 oz cream cheese, softened
¾ cup half and half, warmed
½ tsp salt
fresh chives, finely chopped, for serving
Preparation
Wash, peel, and cut potatoes into similar-sized pieces.
Bring a large pot of water to a slow boil, add potatoes, add salt, and bring to a boil. Cook potatoes for 25 to 30 minutes (will vary by size), until they are soft enough for a fork to slide through and easily break through the potato.
Meanwhile, on a large pan over medium-high heat, heat up the oil. Sauté the garlic for 30 seconds, until it begins to soften and is fragrant. Add the onions, and cook for about 7 minutes until soft and translucent. Turn off heat and set aside.
Drain the potatoes in a large colander. Once drained, transfer them back into the large pot. Over low heat, begin mashing the potatoes, add the sautéed onions and garlic and continue mashing allowing the steam to escape.
Turn off heat and add butter, cream cheese, ½ cup of warmed half and half, and salt. Add additional half and half if necessary and mix through until the cream cheese has melted.
Transfer hot potatoes to an oven-proof serving dish and keep them in the oven if not using up immediately. Garnish with chives. Serve and enjoy.
