• Leave potatoes unpeeled and place in a large pot with 1 tablespoon of salt and enough cold water to cover potatoes completely.
• Bring water to a boil.
• Reduce heat and cover partially. Simmer for about 35 minutes or until a fork poked into potatoes goes through easily.
• Drain and let potatoes cool enough to handle. The skins will now "rub" right off. Throw out skins and cut potatoes into large pieces.
• In a small saucepan, combine the heavy cream, milk and butter over low heat until butter has melted. Stir and set aside.
• Now I prefer to use a potato ricer to "rice" my potatoes into a light and fluffy deliciousness. Otherwise you can use whatever tool you would normally use to mash your potatoes.
• Once mashed, it is easiest to use an immersion blender to combine the riced potatoes and cream cheese until incorporated.
• Add the milk/butter mixture that you warmed earlier and blend by hand until combined.
• Add salt and pepper to taste.
• Check for consistency at this point. If your potatoes are not creamy enough, add additional cream or milk in small increments until you reach the desired consistency.

I prefer mine to be on the thinner side at this point, because my potatoes always seem to sit for a while waiting for everything else to be ready. By the time you are ready to eat them, they will firm up a bit and be perfect. (Remember though, that it is easier to add more liquid in the end then to try and firm them up if they become too runny)

To keep them warm when not serving immediately, which is totally ok, and probably a good thing for the end result, keep them warm in a double boiler or a make shift one using a covered bowl over simmering water.

TIP: When I set them aside to stay warm, I always add a couple pats of butter to melt on top of the potatoes. I barely swirl the butter through the potatoes before serving so everyone gets a bit of butter glaze on top of their serving. Mmm!