In experiment with how to create the creamiest mashed potatoes, here's what I've found we like the best.
Mashed Potatoes
3-4 lbs russet potatoes
1 stick butter (real butter, not Imperial, or I Can't Believe It's Not Butter-Butter. Real Butter)
1/2 cup milk
1/2 block of cream cheese cut in cubes
1/2 block of cream cheese cut in cubes
salt and pepper
garlic powder to taste (optional)
Peel potatoes and cut in 1 inch cubes. Place in a large pot and cover with water. Add some salt, about a teaspoon, and let the potatoes boil about 20 minutes. You want them be tender enough to break apart when your fork touches them.
Drain. Using a potato masher, mash your potatoes to desired texture. I do not use a hand mixer anymore because I don't feel they are as creamy.
Add melted butter. Yes, melted. Not cold butter. Just go with me here.
Add 1/2 cup of milk. The thicker the milk, the creamier they will be!
Add 1/2 block of room temperature cream cheese and whip together.
Add 1/2 block of room temperature cream cheese and whip together.
Season with salt and pepper.