Cube your peeled potatoes into 1-inch pieces so they cook evenly in 25-30 minutes. I used to cut them inconsistently, and half would be mushy while the other half stayed firm—standardized sizing changed everything about this recipe.

Bring a large pot of salted water to a boil, then add the potato cubes and reduce heat to medium-high. The potatoes should be barely covered with water because excess liquid means watery mashed potatoes later. This is non-negotiable.

While potatoes cook, heat olive oil in a small skillet over medium-low heat and add minced garlic. Let it infuse for 2-3 minutes until fragrant but not browned—browned garlic tastes bitter, which ruins the whole dish because bitterness overpowers the subtle cream cheese flavor.

Drain cooked potatoes thoroughly in a colander, shaking well to remove excess water. I learned the hard way that soggy potatoes require more dairy to reach the right consistency, which throws off the balance Sandra specifically loved about this version.

Return drained potatoes to the hot pot and mash them with a hand masher until mostly smooth—leave some texture because perfectly smooth potatoes feel pasty in your mouth.

Add butter and the infused garlic oil to the warm potatoes and stir gently for 1 minute until completely melted. The heat from the potatoes melts the butter evenly without requiring additional stovetop time.

Add cream cheese in spoonfuls, stirring constantly until fully incorporated and no lumps remain—this step takes patience but creates that luxury texture everyone craves.

Pour in chicken broth and milk alternately, tasting as you go, because every potato variety releases different amounts of starch and affects how much liquid you need. Add the cheddar cheese, salt, pepper, and nutmeg, folding gently until everything is combined and the creamy mashed potatoes Thanksgiving crowd recipe reaches your desired consistency.