Buttery Mashed Potatoes with Cream Cheese

1. Rinse potatoes thoroughly and cut into 2- to 3-inch chunks. Place into a large pot and cover with just enough hot water to be about 1 inch over the top of the potatoes. Bring to a boil.

2. Boil until potatoes slide off the end of a fork when poked, 15 to 20 minutes. Drain in a colander and return to the pot.

3. Mix in cream cheese, butter, garlic, and salt. Use a potato masher to mash the potatoes, then stir with a wooden spoon to mix thoroughly.

Cook's Note:

You can use Idaho potatoes instead of russets. You may remove peel the potatoes if you like however I believe it takes away from the flavor.

If you don't like lumpy potatoes, I recommend using a hand mixer to mix the potatoes after mashing them.