Cream Cheese Mashed Potatoes are light, fluffy, and so flavorful! They're perfect by themselves, but also great with gravy for Thanksgiving.
Peel potatoes and then cut into a 1-inch pieces. Place in a large deep pot. Cover with cold water. Season water with a little bit of salt. Bring to a boil. Boil potatoes until they are VERY fork-tender. About 20-25 minutes.
Drain potatoes. Let them sit in the colendar until VERY dry, about 3-4 minutes. Make sure there is no excess moisture on the potatoes. While the potatoes dry out, add the butter and milk to a microwave-safe liquid measuring cup or bowl. Microwave until the butter has melted and the milk is hot.
Rice the potatoes into the pot you cooked the potatoes in. Add milk and butter mixture, cream cheese, chives, and salt. Use a hand mixer on a medium speed to whip the potatoes just until the ingredients are incorporated. (It's very important your cream cheese is VERY soft, if needed place it into the microwave in 15 second increments until very very soft.) DO NOT OVERMIX! Season potatoes with salt and pepper. Serve.