There is no way to overstate how delicious these are.
They are also nuclear and stay hot for a really long time--it must be the cream cheese, but whatever it is, with this recipe you never have to serve cold mashed pots again.
Don't believe how good they are? For Christmas I had each of my five darlings write a letter and draw a picture for my Mother in Law. Three of the five mentioned her potatoes in their love letters. Seriously.
This is her recipe and it would not be a holiday at the Ellinwoods without them.
To serve at least 10:
1 five pound bag of yukon gold potatoes (my favorite but really any potatoes will do)
1 8 ounce package cream cheese
2 sticks butter
1 1/2 teaspoons kosher salt, divided
fresh ground pepper
approximately 1/2 cup light cream or whole milk
Peel the potatoes and cut them into even sized pieces of about an inch. Cover with cold water, add a half teaspoon of kosher salt and bring to a boil. Boil in salted water until fork tender.
While the potatoes are cooking, nuke the butter and the cream cheese for about 90 seconds to heat and partially melt. Set aside.
Beat the drained potatoes using a stand or hand mixer until completely lump free and fluffy. Scrape down the sides of the bowl a few times to make sure everything is totally mixed.
Add the butter/cream cheese mixture and continue to beat. Add salt and pepper and mix again. Taste the potaotes. Add more salt if needed. (Doubtful). Add cream if needed to have the texture be smooth and light.
These potatoes can be served now, or stored in an oven safe cassarole dish and reheated for 25 minutes at 350 degrees. Cover with foil to reheat. I've made these as much as 5 days ahead and they reheat perfectly.