5 smallish yukon gold potatoes--peeled and halved
1/2 stick of unsalted butter--room temp
2 oz cream chese--room temp
salt and pepper
boil potatoes in salted water. drain and return to pot. toss in butter and cream cheese and mash. add enough milk to get your desired consistency. once you add the milk, you have to be mindful. do not whip and beat endlessly. if you do, you may end up with gummy mash--yuck. better to have a lump or two. if you like silky mashed potatoes, run them through a ricer before adding butter and cream cheese. add salt and pepper to taste.