INGREDIENTS
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5 pounds Yukon Gold potatoes, peeled and quartered
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1/2 cup (1 stick) butter, room temperature
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8 ounces cream cheese, room temperature
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1 cup heavy cream (warmed)
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2 cloves garlic, minced
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3 tablespoons flat leaf parsley, chopped
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1 tablespoon chives, chopped
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1 tablespoon cream of tartar
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salt and pepper