Monica'S Sour Cream And Chive Mashed Potatoes

• 5 pounds potatoes, peeled and cut into large chunks (Monica always used red potatoes)
• 8 ounces cream cheese, cut into large pieces (at room temperature)
• 1 cup sour cream (at room temperature)
• 4 tablespoons butter (at room temperature)
• 1 pinch kosher salt + freshly ground pepper to taste
• 1/4 cup finely chopped chives

1. In a large pot, cover potatoes with cold water and season generously with salt. Bring to a boil, then lower heat to maintain a simmer. Cook until the potatoes are tender, about 20 minutes. Drain, and either return to the same pan, or place in a large bowl for combining with other ingredients.
2. While potatoes are still hot, start mixing in the remaining ingredients using a hand mixer with beater attachments. Add the cream cheese first (a few pieces at a time) and mix until thoroughly combined. It's important to start with the cream cheese because it's the ingredient that benefits the most from the hot potatoes when mixing. Next, add the sour cream, then the butter, mixing thoroughly after each addition. Continue mixing until the potatoes are smooth, creamy, and lump-free. You may want to stop a few times and clean the sides and bottom of your mixing bowl with a spatula. Season to taste with kosher salt and freshly ground black pepper.
3. A few notes: I like to add the cream cheese, sour cream, and butter at room temperature to make the mixing easier, but Monica always used them straight from the fridge. If you want, you can start with lesser (say 3/4) amounts of the cream cheese, sour cream and butter and then tinker with the quantities to taste at the end, but 9 out of 10 times I've done this, I've ended up adding the full amounts. Trust me, these potatoes are worth the indulgence.
4. Mix in chives. Serve and savor every bite.

potatoes, cream cheese, sour cream, butter, kosher salt , chives

Taken from food52.com/recipes/14497-monica-s-sour-cream-and-chive-mashed-potatoes (may not work)