Ingredients

2 pounds Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed

Table salt

1 bay leaf

4 tablespoons unsalted butter, melted and warm 1/2 cup cream cheese (4 ounces), at room temperature

Ground black pepper

3 tablespoons chopped fresh chives (optional)

Preparation

  1. Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf.
  2. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, 35 to 45 minutes.
  3. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.
  4. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 teaspoon pepper, chives (if using), and 1/2 teaspoon salt.
  5. Using rubber spatula or back of wooden spoon, smash potatoes just enough to break skins.
  6. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing).
  7. Adjust seasonings with salt and pepper; serve immediately.