Creamiest-Cream Cheese Mashed Potatoes

Preparation

Adding a block of cream cheese is the secret to cheesy-creamy mashed potatoes, without having to grate any cheese into the mixture. Fluffy and buttery, these potatoes are the ideal Thanksgiving side, with just a hint of garlic, thyme, and nutmeg to deepen their flavor. For the best possible texture, use a potato ricer, but a food mill will also work in a pinch. 

*This recipe originally ran in the US on HexClad.com.

1. In a HexClad 5 QT/4.7 L Hybrid Dutch Oven, cover potatoes with cold water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to low and simmer, covered, until potatoes are tender, 25 to 30 minutes. Strain potatoes and let sit until dry, about 5 minutes. Rinse and reserve Dutch oven.
2. Meanwhile, in a HexClad 3QT/3L Hybrid Saucepan, heat milk, cream cheese, thyme, garlic and nutmeg over medium heat, stirring occasionally, until cream cheese is melted and mixture is hot but not yet boiling. Remove from heat, cover, and let steep for at least 10 minutes. 
3. Pass hot potatoes through a ricer back into Dutch oven. Add half of the butter and 2 teaspoons salt and stir until butter is melted. Strain warm milk mixture through a sieve into a measuring cup or spouted bowl. Pour into potatoes in three additions, stirring to combine thoroughly after each. Season with salt and pepper.
4. Dot with remaining butter and top with freshly ground black pepper and chives, if using, and serve. 

MAKE AHEAD TIPS

The mashed potatoes can be made one day ahead. Cover and chill directly in the Dutch oven. Rewarm over medium heat, stirring often and adding more milk if needed to reach the desired consistency. Dot with butter and top with black pepper and chives before serving.