Place the potatoes in a large pot and cover with water. (For any especially large potatoes, cut them in half so the potatoes are roughly the same size and will cook evenly.) Add salt. Bring to a boil then reduce heat to maintain a low boil. Cook for about 25-30 minutes, or until tender.

Drain the potatoes, reserving ½ cup of the cooking liquid.

Transfer the potatoes to a large bowl. Add ¼ cup of the milk as well as the butter and 2 tablespoons of the reserved cooking liquid. Mash the potatoes until desired consistency (depending on whether you prefer chunky or very smooth).

Add the cream cheese, ¼ teaspoon of salt and pepper and continue to mash. (Or if you like chunky potatoes, just stir the cream cheese in until well incorporated to avoid extra mashing.) Add an additional 2 tablespoons of the reserved cooking liquid and/or milk, as needed, to get the potatoes to your desired consistency.

Season to taste, adding the remaining salt if needed, and serve hot.