Step 1

Peel potatoes and cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Step 2

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

Step 3

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc.

Step 4

As soon as the potatoes are mashed, slowly whisk in enough of the half and half/butter mixture to make the potatoes very creamy.

Step 5

Add 2 teaspoons of salt, sour cream, cream cheese, and pepper; whisk to combine. Taste for seasoning and serve hot.