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Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20-25 minutes.
Drain the potatoes and return them to the pot. Turn the heat to high and allow potatoes to dry for about 30 seconds, then turn off the heat.
Mash the potatoes using a potato masher until they are coarsely mashed. Then, add milk and butter, continuing to mash until smooth and fluffy.
Fold in the cream cheese until well incorporated. Season with salt and black pepper to taste, whisking for about 15 seconds to distribute evenly.