- 2 pounds medium Russet potatoes
- 2 pounds Yukon gold potatoes
- 1 –2 cups milk (any kind)
Garlic Herb Cream Cheese (see note)
- 8 ounce whipped cream cheese at room temperature (look for it near the other cream cheese. It will say “Whipped”)
- 2 tablespoons butter at room temperature
- 1 1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/8 teaspoon onion powder
- pinch of black pepper
- pinch of thyme