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Fill a large stockpot with water, leaving room at the top so that the water won't overflow when you add the potatoes.
While the water heats, wash the potatoes and cut them into pieces about an inch around. They don't have to be perfect, just try to get them as close to the same size as you can for even cooking.
Once the water is boiling, add the potatoes and bring to a boil. Turn the heat down to medium high and cook for 10 minutes.
After 10 minutes, check for doneness by piercing a few pieces of potato with a fork. If they are easily pierced, they are done. If not, give them 2 more minutes and check again.
While the potatoes cook, cut the 4 ounces of cream cheese into thin slices.
When the potatoes are done cooking, drain them and add the 4 Tbsp of unsalted butter to the pot you used to cook the potatoes. The residual heat will melt the butter.
Add the potatoes back to the pot, and pour in the ⅓ cup of milk along with the 2 tsp of Salt and ½ tsp of Black Pepper.
Add the cliced 4 ounces of crean cheese and use a potato masher to incorporate the milk and cream cheese while mashing the potatoes. There is no need to make them perfectly smooth, it is fine to leave some chunks.
Stir the potatoes with a spoon to be sure the cream cheese and milk are mixed in and serve.