- 5 pounds russet or Yukon Gold potatoes
- 3/4 cups butter
- 1 package 8ounce cream cheese, softened
- 1/2 cup to 3/4 cup half and half or skim milk
- salt and pepper
boil peeled potatoes for 30 to 35 minutes. Check, when they are cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally fall apart.
Drain in a large colander. Place potatoes back in pot and mash over low heat, allowing all the steam to escape. Turn off the stove and add 1 1/2 sticks butter, 8 oz cream cheese, and 1/2 cup milk or half aND HALF. mash, mash mash! Add salt and pepper, approx. 1 tsp each.
When making a day ahead, put potatoes in a buttered baking dish, throw a few pats of butter on top and put in a 350 degree oven and heat until butter melted and potatoes warmed through. (about 20 to 30 minutes- be sure you take them out of the fridge 3 hours before serving time to get room temp before heating).