1. Place the peeled and chopped potatoes in a large pot and cover with cold water. Add 1 teaspoon of kosher salt to the water.
2. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
3. While the potatoes cook, gently warm the milk and melt the butter together in a small saucepan or microwave. If using garlic, sauté the minced garlic in the butter for 1-2 minutes until fragrant, then combine with the milk.
4. Drain the potatoes well and return them to the pot or a large mixing bowl.
5. Mash the potatoes using a potato masher or ricer until mostly smooth. Mama Lou always said, “Don’t overwork the potatoes or they’ll turn gluey,” so I aim for a fluffy but slightly chunky texture.
6. Add the softened cream cheese, warm milk and butter mixture, salt, and pepper. Stir gently to combine, adding more milk if necessary for your desired creaminess.
7. Taste and adjust seasoning with additional salt and pepper as needed.
8. Transfer to a serving dish and sprinkle with chopped fresh chives or parsley for a burst of color and freshness.

One of my fondest memories is standing beside Ouma in Mama Lou’s kitchen, both of us tasting the mashed potatoes as we went—always a little messier than necessary, but such a joyful part of the process. It’s those moments of shared laughter and anticipation that make this recipe so dear to me.