Cut the russet potatoes into 2-inch chunks and place them in a large pot of cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 20-25 minutes until the potatoes are fork-tender. While the potatoes cook, remove the cream cheese from the refrigerator to soften to room temperature, and gently warm the milk in a small saucepan or microwave—this ensures everything incorporates smoothly without cooling down the finished dish.

Once the potatoes are completely tender, drain them thoroughly in a colander—I like to let them sit for a moment to release excess steam, which prevents watery potatoes. Return the drained potatoes to the pot and place it over low heat. Add the softened cream cheese, butter, 1/2 cup of the warmed milk, kosher salt, and freshly ground black pepper.

Using a potato masher, break down the potatoes with the cream cheese and butter, working over low heat to gently warm everything together. Mash until you reach your desired consistency—I prefer a smooth, creamy texture with no lumps, but you can leave it slightly chunky if you prefer. If the mixture seems too thick, gradually add the remaining milk, a splash at a time, until you reach the perfect consistency.