Peel the potatoes, cut them in half then place them in a large pot filled with salted water. Place the pot over high heat and bring the water to a boil. Cover the pan, reduce the heat to medium. Cook the potatoes until they are fork tender, about 20-25 minutes.
Drain the potatoes then place them back into the empty pot and mash well. Add in the softened butter, heavy cream or milk, cream cheese, salt and black pepper over medium-low heat as you continue mashing until whipped. Turn heat off.
Taste and adjust the salt to your liking. If the mash is not as creamy, add ¼ cup more heavy cream and mash over low heat until creamy. Serve warm.
If the mash is not as creamy, add ¼ cup heavy cream or more and mash over low heat until creamy.
You may choose to add roasted garlic (2-3 cloves) for delicious garlic mashed potatoes