CREAM CHEESE MASHED POTATOES

CREAM CHEESE MASHED POTATOES 5 lbs Russet potatoes, peeled and quartered 1/2 cup unsalted butter, softened to room temperature 8 oz cream cheese, softened to room temperature 3/4 cup hot milk 1 Tbs kosher salt 1/2 tsp ground black pepper Place potatoes into a large pot. Fill with enough water to cover them. Boil until tender but not mushy (45-50 minutes). Drain water and transfer potatoes to large mixing bowl. Add butter and cream cheese to potatoes. Heat milk in microwave-safe dish for 1 minute (or heat in saucepan on stovetop). Pour into potatoes. Add salt and pepper. Combine all ingredients with an electric mixer (or use a potato masher) until creamy. Spoon into serving platter.