Creamiest Mashed Potatoes

Made this for Thanksgiving 2021 and everyone loved them. We like a few lumps in our mashed potatoes, so I did not whip them completely. Obviously if you prefer them real creamy you will follow the directions on the recipe.

5 pounds russet or gold potatoes (I used gold)

8 cups water  

2 chicken bouillon cubes

½ cup butter

8 oz cream cheese, room temp

¾ cup buttermilk

1 t salt, or to taste

Peel and rinse potatoes. Cut into uniform chunks. Place potatoes into a large pot. Add water and bouillon cubes. Potatoes should just be covered with water.

Bring to boil over high heat. Reduce medium heat and simmer until tender, about 15 minutes. Do not over-cook them. Strain the liquid and put the potatoes in a large mixing bowl. 

Add the butter to the buttermilk and heat until butter is melted. Add the softened cream cheese.

Pour into the bowl of potatoes; add salt. Use a hand mixer and whip until light, fluffy, and creamy (3-5 min).

Note: The potatoes can be kept warm up to 4 hours before serving, by putting them in a crock pot on low setting. Or you can put them in a covered Pyrex bowl over a pot of simmering water. Be very cautious not to let the pot of water run dry.