– Quarter and boil your potatoes in salt water over medium heat until they are fork-tender (you stab them with the fork and they fall off easily). – Drain and place the potatoes in a stand mixer or mixing bowl with butter, sour cream, onion and chive cream cheese spread, chive, parmesan cheese, and milk ,and whip until they are silky smooth. – or place in a large casserole dish cover and refrigerate until you are ready to cook. When ready to reheating place in preheated 400-degree oven for 20-25 minutes to heat through. At this point, you can serve, or you can bake in a 400-degree oven right away for 10-15 minutes to give them a crispy top for texture.