The cream cheese in this recipe is optional. While it does add to the fat and calorie count, the cream cheese produces very creamy mashed potatoes that can be successfully reheated later.

2 1/2 lb russet potatoes
1/4 cup butter
3 oz cream cheese, softened
1 5 oz can evaporated milk
1/2 tsp kosher salt
1/4 tsp black pepper

1. Peel and quarter the potatoes and place them in a pot of cold water. Let stand at least 10 minutes to pull off some starch. Drain the water off the potatoes, refill with water to cover, and bring to a boil over medium heat. Cook until the potatoes are easily pierced with a paring knife and the knife does not stick.
2. Drain the water off the potatoes and shake over the heat to dry the potatoes. Remove from the heat. Add the butter and cream cheese to the pot to melt, then add the milk, salt, and pepper.
3. With a hand held mixer, whip the potatoes until light and fluffy.

Servings: 6