Marths's Mashed Potatoes Recipe

2 1/2 lbs. Yellow Finn or California long white potatoes, washed & peeled
1/4 lb. unsalted butter, cut into pieces
1 - 8 oz. pkg. cream cheese, cut into pieces
1/4 c. heavy cream or Creme Fraiche
Coarse kosher salt & freshly ground black pepper

Cut the potatoes in quarters, place them in a large stockpot with water to cover, and boil them over high heat uncovered for 30 minutes, or until soft. Drain & mash them with a potato masher, or pass them through a food mill. While hot, add the butter, cream cheese, heavy cream, and salt & pepper to taste. Whip until smooth with a wooden spoon.