Instructions

• Rinse the 2 pounds Yukon gold potatoes and cut them into roughly 1-inch pieces.
• Place the potatoes in a large pot and add cold water to cover the potatoes by about 1 inch.
• Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 20 minutes.
• Drain the potatoes in a colander and return them to the empty large pot.
• Add 4 tablespoons cream cheese, 4 tablespoons unsalted butter, 4 tablespoons roasted garlic, 1 tablespoon minced basil, 1 tablespoon minced rosemary, 1 tablespoon minced thyme, 1 tablespoon minced chives, 2 teaspoons salt, and freshly ground pepper.
• Mash the potatoes with a hand mixer or a potato masher until smooth and creamy.
• Serve immediately.