01 -
Peel and cube potatoes. Place them in a large pot, cover fully with cold water, and bring to a boil. Reduce heat to medium and simmer for approximately 20 minutes, or until the potatoes are fork-tender.
02 -
Drain potatoes thoroughly in a colander. Return them to the pot and heat over low for 1 minute to evaporate excess moisture.
03 -
Mash the hot potatoes using a potato masher or ricer until smooth.
04 -
Add cream cheese, sour cream, warmed half and half, melted butter, garlic powder, onion powder, salt, and black pepper to the potatoes. Gently fold together until fully combined.
05 -
For extra creamy potatoes, use a hand mixer and beat on high speed for 1–2 minutes until light and fluffy.
06 -
Spread potatoes evenly into a buttered baking dish. Cover tightly with foil and refrigerate for up to 2 days.
07 -
Preheat oven to 175°C. Bake covered mashed potatoes for 35–45 minutes, or until heated through. Remove foil, top with additional melted butter and chopped chives as desired before serving.