Mashed potatoes aren’t something that I make on a regular basis, but they are requested every year for our Thanksgiving get together. Even when we travel the 8 hours to Iowa. They are that good.
I really have no secret tips, or measurements for that matter. I usually add a little bit of this ingredient and a little bit of that one. Thankfully this dish is forgiving, and there is no need to be precise. I will attempt to guess measurements in order to make it a little easier for those who have to have them. 
Peel and boil your potoates like you would usually do. Drain off the water and add about 2 Tbsp butter to the hot pan. Add back in the potatoes.
To this, add about 2-4 oz of cream cheese and a healthy dollop of sour cream. Using your hand mixer, beat until it starts to combine. Add about 2 tsp pepper, and a teaspoon or so of seasoned salt.
If your mixture is dry, which mine usually is, add in Evaporated Milk, or additional cream cheese. These 2 ingredients are what makes them Creamy Mashed Potatoes, versus the potatoes your mom makes. If you prefer to have more of a creamy texture, add more milk. If your family prefers a thicker texture, use less milk. Continue to mix with hand mixer and add until you get the consistency of mashed potato you were going for.
A great last minute addition is parsley or chives. Sprinkle just a bit on top after you have mixed in the other ingredients. Stir just to combine.
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Sounds like a good recipe. I normally just use milk but the cream cheese sounds good. I always add sour cream to my portion but hadnt thought about using it in the whole pot.
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I think this is a hint – this is the second mashed potatoes recipe that involves sour cream and cream cheese. Yours sounds wonderful. I think I'm making these this year!
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Everyone makes their mashed potatoes slightly differently. I never measure my ingredients either. I go by taste and looks.
Yours look very creamy. 
Shirley
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how many potatoes are used in this recipe?
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