Creamed Potatoes

3-1/2 to 4 pounds potatoes, peeled and quartered
1/4 cup butter or margarine
1 ounce cream cheese, softened
1/3 to 2/3 cup evaporated milk or heavy cream
Salt and pepper to taste

Cook potatoes in boiling salted water until tender; drain. Add butter, cream cheese and 1/3 cup milk or cream. Whip with electric mixer on low speed or mash with potato masher, adding remaining milk or cream as needed to make potatoes light and fluffy. Season with salt and pepper. Makes 8-10 servings.