In a large pot, bring water to a rolling boil.
Remove skins from potatoes and quarter them.
With a large slotted spoon, carefully slide the potatoes into the boiling water.
Let potatoes cook for 25 minutes, or until they become tender.
After draining the cooked potatoes, put them into a large bowl.
Warm the milk in the microwave for 30 seconds.
Introduce the warmed milk to the potatoes and mash using a potato masher.
Add salt and pepper, then incorporate sour cream and cream cheese.
Continue mashing until the mixture is smooth and creamy.
Sample the taste and modify seasoning if necessary.
Store the mashed potatoes in the refrigerator until you are ready to reheat.
For reheating, place potatoes in a slow cooker set to High for 1 hour, then turn to Warm for serving.
