Cream Cheese Smashed Potatoes

These are always a big hit a family gatherings.  Becca just made a triple batch of them for Thanksgiving and they were gobbled up!

1 - 5 lb bag of potatoes -- russett or any other kind peeled -- (if you use red potatoes you don't have to peel them if you don't mind the color and texture)

1 1/2 tsp of salt (add to boiling water)

1 1/2 stick butter

1 package of cream cheese

1/2 - 1 cup of milk

1 1/2 tsp of salt -- you may need more or less depending on your taste

salt to taste

Boil potatoes in salted water.  Drain and put back in hot pot.  Add butter and cream cheese while potatoes are steaming hot.   Let this melt and then smash potatoes.  Add milk a little at a time until creamy.   Don't over mix potatoes.  They will be somewhat lumpy but that is good for texrure.  Keep potatoes warm by keeping them in a pan in the oven at 170 degrees.  If potatoes get too thick while waiting for serving, add a little milk and stir.  

I do not suggest doing more than a double recipe at a time.