Created on April 22nd, 2003
Bring a large pot of water to a boil. (you want a big enough pot so that all the potatoes are covered with water)
Peel and cut potatoes into chunks, trying to keep them the same size.
Add 1 TB salt to water, then carefully add potatoes. (do not cover pot with a lid)
Boil until soft, (pierce with a fork to check) about 25 minutes.
Drain and return potatoes to pot
Using a potato masher,mash potatoes in the pot.
Add butter, sour cream and cream cheese and continue to mash with potato masher.
Add milk* slowly while mashing. They can get too runny easily.
Season with salt and pepper to taste.
9.Serve immediately
**If making ahead of time, let cool to room temperature, slice 5 tb Butter and place on top of potatoes, cover with foil and refrigerate for up to 3 days.
To reheat: let set out for 1-2 hours. Reheat, covered, in oven at 350 degrees for 30 minutes.