Company Mashed Potatoes

When we make mashed potatoes for ourselves we prefer the more rustic skin on mashed potatoes, but these mashed potatoes are what we make when we have company. I like to use Yukon Gold Potatoes for mashed potatoes because they don’t take on as much water as russets when you boil them, so you end up with a creamier consistency. The addition of cream cheese not only adds flavor but prevents the mashed potatoes from getting too gummy (do not over beat your mashed potatoes, that can make them gummy too) and they reheat beautifully the next day for leftovers. You can also make these 3 hours in advance and keep them warm in a crockpot.
Serves 10
5 pounds Yukon Gold Potatoes
1 Stick Unsalted Butter- cut into chunks
1 package (8 Oz.) Cream Cheese, Softened
1/2 to 1 Cup Whole Milk
1 tsp Sea Salt

Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Turn off stove.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes on hot burner, allowing all the steam to escape, before adding in the other ingredients.

Add butter and cream cheese into potatoes, then stir in 1/2 C Milk.

When I am doing a large batch I like to use my stand mixer, but you can use a hand mixer or an old fashion potato masher.

Depending on consistency, add more milk and add in sea salt. Taste to see if its to your liking. I always taste to make sure the seasonings are correct. If you used salted butter you won't need as much salt, if you use unsalted you may need more. Keep in mind how salty the gravy will be as well. If you are serving these with a brined turkey you may not want to put as much salt in the potatoes!