Peel and slice potatoes into approx 1/2 inch slices.
Boil in water for about 10 minutes or until a fork can easily pierce the slices.
Drain all the water from the pan and add salt, butter, and cream cheese.
I've listed approximate amounts that I use, but these can be adjusted to taste.
Mash well with a potato masher or mixer until salt, butter, and cream cheese dissolve into the potatoes.
Add milk. Don't add milk until after the potatoes are already mashed since the amount will vary depending on how well the potatoes are cooked and how much butter and cream cheese was added.
Pour in just enough milk and continue mashing so that the potatoes are creamy but not soupy. Guard this recipe with your life
