Start by peeling your Yukon Gold potatoes. Use a sharp knife to cut them into even chunks. This helps them cook at the same speed. Rinse them under cold water to remove excess starch.

Place the potato chunks into a large stockpot. Fill the pot with cold water until potatoes are covered. Add a generous pinch of salt. Bring the water to a boil over high heat.

Once boiling, reduce the heat to a simmer. Cook the potatoes for about 15 to 20 minutes. You can check them with a fork. They should be very soft and easy to pierce.

Carefully pour the potatoes into a colander in the sink. Let the steam rise for a minute. You want the potatoes to be dry. Dry potatoes absorb the butter and cream much better.

Return the dry potatoes to the warm pot. Use a potato masher or a ricer for a smooth texture. Work quickly while they are still hot. This prevents the potatoes from becoming gummy.

Pour the melted butter over the mashed potatoes. Stir gently with a wooden spoon. The fat from the butter coats the starch. This creates a rich and luxurious mouthfeel in every bite.

Add the softened cream cheese to the mixture. This is Martha’s secret for extra creaminess. Stir until the cream cheese is fully melted. It adds a slight, delicious tang to the dish.

Slowly pour in the warm milk or heavy cream. Do not use cold milk, as it cools the dish. Mix until you reach your desired consistency. Add salt and pepper to taste.

For a very fluffy result, use a hand mixer for 30 seconds. Do not over-mix or they will become sticky. Stop once they look light and airy. Your perfect side dish is now ready.