10-12 medium russet potatoes, peeled cut into 1-inch cubes

1 tsp garlic salt

½ cup butter, cubed (1 stick)

1 (8-oz) Chive & Onion cream cheese, softened

1 (0.4-oz) package dry Buttermilk Ranch dressing mix (I.e. Hidden Valley)

Black pepper to taste

1 cup buttermilk OR Half & half, plus additional to thin as needed

1 Tbsp chopped chives for garnishing

Place the cubed potatoes in a large stock pot and cover with water. Season with garlic salt. Bring to a boil and cook for 12-15 minutes or until they fall apart when pierce with a fork. Drain well.
Return drained potatoes to the pot or add to a large mixing bowl. Use a potato masher or electric mixer to whip in the butter, cream cheese, buttermilk, Ranch dressing mix and black pepper to your taste.Use additional buttermilk OR half ad half as needed to thin.
Serve immediately garnished with a pat of butter and chives.