- 8 cups russet potatoes, peeled and sliced
- 1 stick salted butter
- 3 tablespoons sour cream
- 5 ounces cream cheese, softened and cut into chunks
- 2/3 cup half-and-half (or more)
- 3/4 teaspoon salt or more to taste
- 1/2 teaspoon pepper
Bring a large pot of salted water to a boil. Add potatoes, and boil until tender, about 20-25 minutes; drain. Add butter, sour cream, cream cheese, half-and-half, salt and pepper, and mash until potatoes reach desired consistency. Adjust salt to taste.