2 1/2 lb. yellow Finn or long white potatoes, washed and peeled
1/2 c. (1 stick) unsalted butter, cut into pieces
1 (8 oz.) pkg. cream cheese, cut into pieces
1/4 c. heavy cream
salt and freshly ground pepper

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