Prepare the Potatoes: Peel all 5 pounds of the Yukon Gold potatoes. Rinse them under cold water to remove any excess starch. Cut the potatoes into uniform 1 ½ to 2-inch chunks. It is crucial that the pieces are all roughly the same size to ensure they cook evenly.

The Boil: Place the cut potatoes into a large stockpot or Dutch oven. Cover them with cold water, ensuring the water level is about 1 to 2 inches above the potatoes. Crucially, always start potatoes in cold water. This allows the potatoes to cook evenly from the outside in. If you drop them into boiling water, the outside will overcook and fall apart before the inside is tender.

Salt the Water: Add 2 generous tablespoons of kosher salt to the pot of water. This step seasons the potatoes from the inside out as they cook, building a deep, foundational flavor. Don’t be shy with the salt here; much of it will be poured off with the water.

Cook Until Tender: Bring the pot to a boil over high heat, then reduce the heat to medium and let the potatoes simmer steadily. Cook for about 15-20 minutes, or until the potatoes are completely tender. You can test for doneness by piercing a chunk with a fork or the tip of a knife. It should slide in and out with absolutely no resistance.

Drain and Dry Thoroughly: This is a key step for fluffy potatoes. Drain the potatoes completely in a colander. Then, return the empty pot to the stove over low heat. Pour the drained potatoes back into the hot, dry pot. Let them sit for 1-2 minutes, shaking the pot gently. You will see steam rising from the potatoes. This process evaporates any remaining surface moisture, which is the enemy of creamy potatoes and a leading cause of a gummy texture.

The Mashing Method: For the absolute smoothest, most velvety texture, use a potato ricer or a food mill. Pass the hot, dry potatoes through the ricer in batches back into the large bowl of a stand mixer or a large mixing bowl. This aerates the potatoes and breaks them down without overworking the starches. If you don’t have a ricer, you can use a hand masher, but it will require more effort to get them perfectly smooth. Never, ever use a food processor or an electric blender, as this will overwork the starches and turn your potatoes into a sticky, gummy paste.

Incorporate the Richness: To the bowl of riced potatoes, add the softened butter and softened cream cheese. Using a paddle attachment on a stand mixer on low speed, or a sturdy spatula by hand, gently mix until the butter and cream cheese are just incorporated.

Add the Warm Cream: While the mixer is on low (or while you are stirring by hand), slowly stream in the warmed heavy cream or milk. Warming the liquid is essential; adding cold liquid to hot potatoes will cause them to cool down and can result in a lumpy texture. Continue to mix on low speed only until the cream is absorbed and the potatoes are smooth and creamy. Do not overmix!

Season to Perfection: Turn off the mixer. Gently fold in the salt and white pepper with a spatula. Now is the time to taste. Good mashed potatoes are well-seasoned. Add more salt and pepper if needed until the flavor pops.

Serve Immediately: Transfer the mashed potatoes to a warm serving bowl. For the classic Southern presentation, create a “well” in the center and pour in a little extra melted butter. Garnish with fresh chives, if desired.