6 pounds russet potatoes, peeled and cut into pieces

Water + 3 tablespoons salt (for boiling)

2 cups butter, softened

1 cup smoked cream cheese, softened

1 cup heavy cream

6 cloves roasted confit garlic

1 cup sour cream

2 teaspoons salt

1 teaspoon pepper

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Place the potatoes in a large pot, cover with water, and add 3 tablespoons salt. Bring to a boil and cook until fork-tender.
Drain the potatoes and return them to the pot to steam dry for 1 minute.
Mash the potatoes until mostly smooth.
Add the softened butter, smoked cream cheese, roasted garlic, and sour cream. Mix until combined.
Slowly pour in the heavy cream while mashing until desired creamy consistency is reached.
Season with 2 teaspoons salt and 1 teaspoon pepper. Serve warm.

Yukon Gold potatoes can be used for a creamier mash.

If smoked cream cheese isn’t available, use regular cream cheese with smoked paprika or liquid smoke.

Add shredded smoked cheddar or Parmesan for extra flavor.

A potato ricer makes the texture extra fluffy.

Leftovers reheat best with a splash of cream or milk.

Avoid freezing to prevent texture changes.