Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1 tbsp sea salt (for boiling water)
  • 4 cloves garlic, smashed
  • 0.5 cup low-fat buttermilk
  • 4 oz Neufchâtel cheese
  • 2 tbsp unsalted grass-fed butter
  • 0.5 tsp ground white pepper
  • 2 tbsp fresh chives, finely snipped
  • 0.25 tsp sea salt (additional for seasoning to taste)

Instructions:

  1. Place potato chunks and smashed garlic in a large stockpot. Cover with cold water by at least two inches and add 1 tablespoon of sea salt.
  2. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 20 minutes until potatoes are fork-tender and slide off a knife with no resistance.
  3. Drain the potatoes thoroughly in a colander. Return the empty pot to the warm burner and add the potatoes back in for 1 minute to evaporate all visible steam.
  4. Pass the hot potatoes and garlic through a potato ricer back into the warm pot.
  5. Drop in the 2 tbsp grass fed butter and 4 oz Neufchâtel cheese. Stir gently until the cheese has completely melted into the mash.
  6. Slowly pour in the 0.5 cup buttermilk while folding with a spatula. Stop as soon as the liquid is absorbed to avoid overworking the starch.
  7. Fold in the 0.5 tsp white pepper and the remaining 0.25 tsp sea salt. Taste and adjust if you want a punchier salt level.
  8. Sprinkle the 2 tbsp snipped chives over the top just before bringing the bowl to the table.