Start by washing and peeling the russet potatoes. Cut them into quarters or 1 to 2 inch chunks, ensuring they are roughly uniform in size for even cooking.
Place the cut potatoes into a large pot and cover them with cold water. Make sure the water is about an inch above the potatoes. Generously season the water with about 1 tablespoon of salt; this is where the potatoes will absorb flavor.
Bring the pot of water to a gentle boil over medium-high heat. Once boiling, reduce to a simmer and cook the potatoes for about 15 to 20 minutes, or until they are fork-tender. You’ll know they are ready when a fork easily pierces through.
Once cooked, drain the potatoes in a colander and return them to the warm pot. This helps any excess moisture evaporate, ensuring your mash is not watery.
Add the butter and cream cheese to the pot. Cover the pot for 3 to 5 minutes to allow the butter and cream cheese to soften. This step is key for a smooth texture.
While the butter and cream cheese are softening, warm the milk in the microwave for about 1 minute or until just warmed through. You want it warm but not boiling.
After the butter and cream cheese have softened, add the warmed milk, garlic powder, and a generous sprinkle of salt and pepper to the potatoes.
Using a potato masher, mash the potatoes until you achieve your desired level of smoothness. Be careful not to over-mash, as this can create a gluey texture.
Transfer the mashed potatoes to a serving bowl. Create swirls on top with a spoon, and drizzle over more melted butter for a finishing touch. If desired, garnish with fresh chives for added flavor and color.
