Place the potatoes in a large pot and cover with water. Add some salt.
Bring the pot to a boil and cook until the potatoes are fork-tender.
Drain the potatoes well and return them to the pot.
Add the cream cheese, heated milk, and melted butter to the pot. Mash until smooth.
Season with salt and pepper to taste. Serve warm.
Notes
Use a potato masher or a ricer to mash your potatoes. Avoid using a blender or a food processor, as they can make your mashed potatoes gummy.
Don't forget to heat your milk and butter before adding them to the potatoes. Warm liquids will help the potatoes absorb them better, leading to a creamier texture.
Season your cooking water with salt. This way, the potatoes get seasoned from the inside out.
Drain your potatoes well. Excess water can make your mashed potatoes runny.
For extra smooth mashed potatoes, remove the potato skins. However, if you prefer a rustic texture, feel free to leave them on.