1.5 Kilograms white or Yukon Gold potatoes
8 ounces cream cheese, softened
114 grams or 1 stick unsalted butter, softened (I used President brand)
60ml whole milk, warmed
120ml heavy cream, warmed
Salt and pepper
Pre Boiling Preparation:
Slightly slice a thin line (or shallow cut) around each potatoes in the center. This is an easier technique in peeling potatoes. Potatoes skin will automatically separate from potatoes when it’s cooked.
In a pot add potatoes and 1 tablespoon salt and cover with cold water about 2 inch in height, and let it boil.
Simmer and lower down heat, until potatoes are soft, for 30 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, it’s best if you can use an electric hand mixer to make it super silky smooth. Beat until so so smooth. The smoother the better, this is what will make your mashed potatoes unforgettably delicious.
Sprinkle with salt and pepper, and continue beating until well incorporated.
Place back mashed potatoes to pot, over medium heat. Pour remaining cream and keep stirring until heated through.
If serving at a later time you can reheat it in a steamer or keep it in a steamer and cover your bowl to avoid water drippings.
Serve warm with crispy fried chicken. Enjoy!