This recipe has been created from trial and error. We love the creamy restaurant-style mashed potatoes and could never replicate it. This is as close as we could get.
6 servings (Serving size: 1 cup)
1. Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Test with a fork until potatoes fall apart on the water.
2. Drain them well and remove the bay leaf. Put the potatoes through a potato ricer or food mill into a large bowl.
3. Heat the butter, philly cream cheese, and milk together in the microwave until they are incorporated and hot. The philly cream cheese may not be all melted. That is ok. Pour hot mixture into potatoes. Use potatoe masher to incorporate together. If the potatoes are still dry, add small amounts of milk until they are the correct consistency (should be smooth and fluffy).
4. Add salt and pepper to taste and add the chives.