• Peel the potatoes and cut them in half. Place them in a large pot and cover with cold water. Add half of the salt to the water.
• Bring the water to a boil over high heat, then reduce the heat to medium and cover. Cook until the potatoes are tender, about 15 – 20 minutes.
• While the potatoes cook, return the empty pot to medium-low heat. Add the heavy cream, butter, and cream cheese. Stir consistently until the mixture is smooth and warmed through.
• Drain the cooked potatoes and return them to the pot with the cream mixture.
• Mash the potatoes using a potato masher or hand mixer until smooth, fluffy, and fully combined with the cream mixture.
• Taste and adjust with the remaining salt and black pepper. Serve warm.

Creamiest Blender Mashed Potatoes

• Peel the potatoes and cut them into chunks. Place them in a large pot and cover with cold salted water.
• Bring to a boil, then simmer until fork-tender for 18–22 minutes. Drain very well, as excess water ruins creaminess.
• In a small saucepan, gently heat heavy cream, unsalted butter, cream cheese, salt, and pepper. Warm until melted and smooth; do not boil.
• Return boiled and drained potatoes to the pot. Add half of the warm cream mixture. Blend on low speed using an immersion blender, for short pulses (10–15 seconds total).
• Add more cream mixture gradually until smooth. Do not over-blend, as the potatoes can become gluey if blended for too long.

  Note: If using a regular blender, work in small batches. Add the boiled and drained potatoes first, then the warm cream mixture. Pulse very briefly (5–8 seconds max). Stop as soon as it is smooth.
• Taste and adjust salt and black pepper. Add more warm cream if needed for an extra silky texture. Serve immediately while hot.