Ingredients
- 4 pounds red skinned potatoes cut into quarters
- 2 teaspoons salt, plus more to taste
- 4 tablespoons butter
- 1/2 cup full-fat cream cheese
- 3/4 cup 2% milk
Instructions
- Place the potatoes in a large pot and cover with about 1 inch of cold water. Add the salt to the pot and stir.
- Bring to a boil. Once boiling, reduce the heat slightly and cook until the potatoes are easily pierced with a fork, about 15-20 minutes.
- Once cooked, drain the water and mash the potatoes well with a potato masher.
- Melt the butter and cream cheese in a small pan over medium heat (the cream cheese won't fully melt). Add the milk to the pan. I recommend starting with 3/4 cup of milk, then adding more if needed.
- Once the butter, cream cheese, and milk mixture is melted and warm, stir it into the potatoes. Stir everything with a spatula or large spoon until smooth.
- Season to taste with salt and enjoy.