1. Place the peeled and chopped Yukon Gold potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Starting with cold water helps the potatoes cook evenly.
2. Bring the water to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender—about 15 to 20 minutes. You want them soft but not falling apart.
3. While the potatoes cook, gently warm the milk in a small saucepan or microwave. Set aside.
4. Drain the potatoes thoroughly and return them to the pot or a large mixing bowl. This is where the magic begins—using a potato masher or hand mixer, start mashing until smooth but still a bit fluffy.
5. Add the softened cream cheese and butter to the warm potatoes. I like to do this while the potatoes are still hot so the cream cheese melts beautifully, creating that luscious texture Nonna Rosa would be proud of.
6. Slowly pour in the warmed milk, stirring gently to combine. Adjust the amount depending on how creamy you want the mashed potatoes. For a thicker consistency, use less milk.
7. Incorporate the minced garlic if using, along with salt and freshly ground black pepper to taste. I always recommend tasting as you go—seasoning is key to making flavors pop.
8. Once everything is combined and silky smooth, transfer to a serving bowl. Sprinkle with fresh chopped chives or parsley for a burst of color and a fresh herbal note.

One of my favorite memories is making this dish with Olivia during a chilly autumn afternoon. She was fascinated by the way the cream cheese melted into the potatoes, and I loved seeing her eyes light up with every stir. It’s these moments in the kitchen that make cooking feel like a true family affair.