Higher starch varieties like russet or Yukon gold work well for achieving a smooth texture. If you’re beating the potatoes with an electric mixer be careful not to whip them too long or they will become “gluey” due to a breakdown of the starch.
The amount of milk you add depends on how dense you want your mash. You can also up the butter and cream cheese for a really rich side dish or throw in other seasonings like fresh herbs or garlic.
2 lbs Yukon potatoes, peeled
salt (as needed)
3/4 cup milk
2 tablespoons butter
2 tablespoons cream cheese
Peel and cut potatoes into medium cubes.
Place the potatoes in a large pot of cold, salted water and bring to a boil. Always start cooking potatoes in cold water. The gradual heating of the water will also heat the potatoes throughout, thus cooking them evenly.
Simmer for 20 to 30 minutes until the potatoes slide off a knife when pierced.
In the same pot using a potato masher roughly mash the potatoes.
Add milk, butter, cream cheese and salt and pepper to taste.
You can finish these with a hand mixer to get them really smooth.