Cream Cheese Mashed Potatoes

Cook the Potatoes

1. Place potatoes in a large pot and add enough cold water to cover them by 1 inch. Stir in 1 tablespoon kosher salt and bring to a boil over medium-high heat, partially covered.
2. Uncover and reduce heat to maintain a gentle boil for 15 to 18 minutes, until potatoes are tender and a knife or fork can be inserted into the center of the wedges without resistance.
3. Drain the potatoes into a colander and set it back into the hot pot. Let the potatoes stand in the colander for 5 minutes to allow excess moisture to evaporate. Discard any liquid in the bottom of the pot before proceeding.

To Use a Potato Ricer

1. Rice the potatoes in batches into the warm, dry pot. Gently stir in butter, cream cheese, 1/2 cup milk or half-and-half, and pepper with a wooden spoon or rubber spatula (see note below).
2. Add additional warm milk or half-and-half as needed to reach your desired mashed potato consistency.

To Use a Hand Mixer

1. Add cooked, drained potatoes back to the warm, dry pot. Add the remaining ingredients to the pot, starting with 1/2 cup milk or half-and-half.
2. Use a hand mixer on low to medium-low speed to mash the potatoes, stopping as soon as the potatoes are smooth and creamy. Stir in additional warm milk or half-and-half as needed to reach your desired consistency. Don't over-whip, or potatoes will become gluey. 

To Use a Stand MIxer

1. Add cooked, drained potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the remaining ingredients to the bowl, starting with 1/2 cup milk or half-and-half, and mix on low speed until smooth and creamy. Don't overwhip!
2. As with the potato ricer and hand mixer methods, stir in additional warm milk or half-and-half to the potatoes as needed.

To Serve

1. Season the mashed potatoes to taste with additional salt and pepper. Serve warm, with a couple of extra pats of butter on top and a garnish of snipped chives, if desired.