Creamy Yukon Gold Mashed Potatoes

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.

2. Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.

Cook's Notes:

You can make these with red potatoes instead of Yukon Gold, if preferred.

You can use half-and-half for a richer batch and fresh garlic instead of garlic paste. You can also use a brick of cream cheese instead of whipped cream cheese, just let it soften to room temperature ahead of time.

For a lighter version, use light cream cheese, light sour cream, nonfat milk, and margarine instead of butter.