- 5 pounds yellow potatoes, peeled and cut into 1/2-inch cubs
- 1/4 cup butter at room temperature
- 1/4 cup cream cheese at room temperature
- 1/2 cup warm milk, or more as needed
- 1 tablespoon sour cream
- salt and ground black pepper to taste
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
- Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.