Here you go:
Le Cellier Cream Cheese Mashed Potatoes
2 lbs Idaho potatoes, peeled and diced
1/2 stick unsalted butter, room temperature
1/2 cup whole milk, warm
2/3 cup cream cheese, room temperature
kosher salt to taste
black pepper to taste
Place the diced potatoes in a medium saucepot and cover with cold water. Add about 1 TBSP of kosher salt. Boil the potatoes over medium high heat until just tender and cooked through. Drain water from potatoes. Process the cooked potatoes in a ricer or a food mill over a bowl that contains the butter and cream cheese. When finished, add the warm milk and fold together with a wooden spoon or rubber spatula to mix well. Make sure butter and cheese is fully melted. Add salt and pepper to taste. Reserve warm for service.