Baked mashed potatoes

Ingredients:

• 2.3 kg of potatoes
• 170g softened butter, plus a little extra for baking
• 1.5 packs (225 g) softened Philadelphia cream cheese
• 1/2 cup low-fat cream (10-12%)
• Salt and ground black pepper
• Milk (if needed) to thin the puree

Preparation:

1. Preheat oven to 180°C.
   
   Peel the potatoes and rinse them with cold water. Cut each potato into quarters. Place them in a large saucepan and cover with water. Bring to a boil and simmer until tender (test with a fork), 20-25 minutes.
   
   Drain the potatoes and return them to the pan. Place the pan over low heat and mash the potatoes with a potato masher; the more steam released, the better. Mash the potatoes for about 5 minutes. Turn off the heat.
   
   Add the butter, cream cheese, heavy cream, and spices to the pan. Stir, and if the mixture is too thick, add more milk. Check for adequate seasoning by adding salt and pepper to taste.
   
   Place the mashed potatoes in a large casserole dish. Place pieces of butter on the surface. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for another 10 minutes. Serve immediately.