Smashed Potatoes

Taken from Cooks Illustrated

2 lbs Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed
Table salt
1 bay leaf
4 tbsp unsalted butter, melted and warm
1/2 cup cream cheese (4 oz), room temperature
Ground black pepper
3 tbsp chopped fresh chives (optional)

1. Place potatoes in large saucepan and cover with 1 inch cold water, add 1 tsp 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, 35 to 45 minutes. Reserve 1/2 cup cooking water, then drain potatoes. Return potatoes to pot, discard bay leaf, and allow potatoes to stand in pot, uncovered, until surfaces are dry, above 5 minutes.
2. While potatoes dry, whisk melted butter and softened cream cheese in medium bowl until smooth and fully incorporated. Add 1/4 cup of reserved cooking water, 1/2 tsp pepper, chives, and 1/2 tsp salt. Using Rubber spatula or back of a wooden spoon , smash potatoes just enough to break skins. Fold in butter-cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tbsp at a time as needed, until potatoes are slightly looser than desired (potatoes will thicken slightly with standing). Adjust seasonings with salt and pepper; serve immediately.