1. Heat 1 inch
water (salted) to boiling in Dutch oven. Add potatoes.
Cover and heat to
boiling; reduce heat. Cook 30 to 35 minutes or until
tender; drain. Shake pan with potatoes over low heat
2. Mash potatoes in large bowl until no lumps remain.
Beat in milk in small amounts, beating after each addition
(amount of milk needed to make potatoes smooth and fluffy
depends on kind of potatoes used). Add cream cheese,
butter, salt and pepper. Beat vigorously until
potatoes are light and fluffy.