Peel potatoes and cut them into 1.5-inch cubes. Place the potatoes in a large saucepan and fill with cold water, just enough to cover.
Add a sprinkle of sea salt and bring the potatoes to a simmer. Simmer gently for 10-12 minutes, until fork-tender.
Carefully drain the cooked potatoes in a colander and return to the hot pan on the still-warm (switched off) hob. Allow the steam to escape and the potatoes to dry off for a few minutes, shaking the pan occasionally so they don't burn.
Mash the potatoes with a potato masher until coarse and add the cream cheese and milk. Use a hand blender to whip the potatoes until they are light and creamy. Season well with salt and pepper, to taste.
Serve immediately, garnished with freshly snipped chives, if desired, or keep warm until needed.
Tip #1: save your potato peelings. Heat oven to 190 C, drizzle a little olive oil over the peelings and sprinkle with salt. Roast in the centre of the oven for 15-20 minutes until crispy. Serve hot!
Tip #2: Heat a grill pan to medium-high, brush both sides of your room-temperature steak and grill to your desired doneness. Transfer the steak to a plate to rest for a few minutes and pour in a generous helping of double cream, deglazing the hot grill pan, to make a simple sauce. Serve with the mashed potatoes and some steamed greens.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.