Mashed Potatoes

Another one from my awesome Aunt Heather, these are the best mashed potatoes.

4 lbs. russet potatoes
1/2 cup butter (salted or unsalted, you pick)
8-12 oz. neufchatel (low fat cream cheese)
6 oz. sour cream (I use light)
1/2 tsp. nutmeg
kosher salt
pepper

Peel potatoes and cut into chunks. Place potatoes in a large saucepan, barely cover with water, cover and bring to a boil. Reduce heat to maintain a simmer; cook until potatoes are tender, about 20 minutes. Drain and return potatoes to hot pot or a large mixing bowl.

Mash till almost smooth. Mix in the butter and cream cheese until light and fluffy. Mix in the sour cream and nutmeg. Season to taste. Transfer to a serving bowl. If using, top with a slice of butter and sprinkle with fresh thyme leaves. Serve immediately.

Alternatively, transfer potatoes to a buttered shallow baking dish and sprinkle with fresh thyme leaves. Cover with foil and refrigerate. Return to room temperature, reheat at 300F for about 30 minutes.