Instructions

1. Peel and chop 3 pounds russet potatoes into 1-inch pieces. Place in a large pot and add enough water to cover the potatoes by 2 inches. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender and can be easily poked with a paring knife, about 10 minutes. Meanwhile, make the milk mixture.
2. Place 8 ounces cream cheese, 3/4 cup whole milk, 4 tablespoons of the unsalted butter, 1 teaspoon kosher salt, and 2 fresh thyme sprigs in a medium saucepan over medium heat. Gently warm, whisking constantly, until the cream cheese and butter are melted, about 3 minutes. Remove from the heat.
3. When the potatoes are ready, drain through a heatproof colander and place the colander over the pot. When the potatoes are cool enough to handle but still warm, pass the potatoes through a ricer or food mill back into the pot. (Alternatively, drain the potatoes, return to the pot, and mash with a potato masher until smooth.)
4. Discard the thyme sprigs in the milk mixture. Pour the milk mixture over the potatoes and stir to combine. Taste and season with more kosher salt and black pepper as needed. Transfer to a serving bowl. Place the remaining 2 tablespoons unsalted butter on top of the warm potatoes to melt. Garnish with black pepper, thinly sliced scallion greens, chopped chives, or fresh thyme leaves if desired.