Place peeled and chopped potatoes into a large pot. Add water until fully covered. Bring to a boil and cook until potatoes are soft and easy to pierce with a fork, about fifteen to twenty minutes.

Drain the potatoes using a colander. Let them sit for a few minutes to remove extra moisture. This step helps create a smoother texture and prevents watery mashed potatoes.

Transfer hot potatoes into a large bowl. Mash them using a potato masher or hand mixer. Keep mashing until the texture looks soft and smooth without large lumps remaining.

In a small pan, gently heat milk, cream, and butter. Do not boil. Stir slowly until butter melts completely and mixture becomes warm and smooth.

Pour the warm cream mixture into the mashed potatoes slowly. Stir gently while mixing. Add salt and pepper. Mix until everything becomes creamy, fluffy, and well combined.

Add cream cheese if you want richer texture. Mix well until fully blended. This step makes the mashed potatoes extra smooth and slightly tangy.

Taste your mashed potatoes. Adjust salt or pepper if needed. Stir again gently to keep texture light and fluffy.

Serve immediately while warm. Add a small piece of butter on top for extra flavor and a glossy finish.