Categories: Sides

Ingredients

• 2 pounds Idaho potatoes, peeled and chopped in quarters
• 8 ounces cream cheese
• 1 stick unsalted butter
• 1 tablespoon Kosher salt
• 1/2 cup warmed milk (you may not use all of it!)
• black pepper, to taste

Directions

1. Boil or steam potatoes in lightly salted water until fork-tender. Drain, but do not rinse.

2. Add cream cheese, butter, and salt. For fluffy potatoes, use a masher and mash potatoes while slowly adding milk until reaching the desired consistency. Stir to incorporate all ingredients. For creamier, more liquified potatoes, use a food mill, mixer, or processor to incorporate all ingredients, adding enough milk to reach desired consistency.

3. Add black pepper and more salt to adjust seasonings and serve warm.

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