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Big Martha's Mashed Potatoes with Cream Cheese
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| 3-1/2 pounds | potatoes, Russets or Yukon Gold |
| Coarse salt | |
| freshly ground pepper | |
| 8 ounces | cream cheese, softened |
| 1/2 cup (1 stick) | unsalted butter, softened |
| 1/4 cup | whole milk, warmed |
| 1/2 cup | heavy cream, warmed |
Directions
Place unpeeled potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.
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