1 1/2 to 2 pounds Red Bliss potatoes (about 1 to 2 inches in diameter), unpeeled and scrubbed 

Table salt 

1 bay leaf

1/2 stick unsalted butter , melted and warm

1/2 cup cream cheese (4 ounces), at room temperature

1/2 cup heavy cream

Ground pepper

1. Place potatoes in large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and bay leaf. Bring to boil over high heat, then reduce heat to medium-low and simmer gently until paring knife can be inserted into potatoes with no resistance, about 45 minutes. Drain potatoes. Return potatoes to pot, discard bay, and allow potatoes to stand in pot, uncovered, until surfaces are dry, about 5 minutes.

2. Melt butter in sauce pan and add cream to warm. 

3. While potatoes dry, whisk melted butter, heavy cream and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/2 teaspoon pepper, chives (if using), and 1/2 teaspoon salt. Smash potatoes just enough to break skins. Fold in butter/cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add more heavy cream, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; serve immediately.