The Best Secret Ingredient Mashed Potatoes

Peel the potatoes, cut them in half then place them in a large stock pot filled with salted water. (The water should be at least 1 inch above the potatoes.) Place the pot over high heat and bring the water to a boil. Cover the pan, reduce the heat so the water is simmering, and cook the potatoes until they are fork tender, about 15 minutes. While the potatoes cook, combine the heavy cream, butter and cream cheese in a small saucepan set over medium-low heat. Cook the mixture until, stirring frequently, until the mixture is smooth and warm. Drain the potatoes, then once they’re cool enough to handle, pass them through a ricer into a large bowl. Add the heavy cream mixture to the bowl, stirring to combine. Taste and season the potatoes with salt and pepper.