Creamy mashed potatoes

The secret?  Cream cheese!

Who doesn't love potatoes?  Especially if they house little craters of butter?!  Two of my favorite ingredients!  The secret is the cream cheese!  I have tried sour cream, which you could also add, but the cream cheese works great!

Ingredients:

5 lbs Idaho, or Yukon Gold potatoes, scrubbed, peeled and quartered

2 (8oz each) packages cream cheese

sea salt, pepper

1/2 - 1 stick unsalted butter

1/2-3/4 cup milk

Wash, peel and quarter potatoes and place in a large pot of water.  They should fit in an 8 QT stock pot.  Boil till fork tender.  Drain and return to the pot with the heat OFF.  Add cream cheese, milk, butter, salt and pepper and mash with a hand masher.  Or you could just use a mixer and beat them till they are of a consistency you like.  I like them thick and creamy.  After mixing, I dot the top with butter so they form these cute little craters.  YUM!!  You can do these the day before and just heat in the oven when you have available oven space.