I have been gifted with the perfect recipe for mashed potatoes, which I will now share with you.
5 pounds potatoes (peeled or not, as you like)
1/2 pound sour cream
1/4 pound cream cheese
1/4 pound butter
1/2 pound cheese (I recommend cheddar for this, but likely anything will do)
Salt and pepper to taste (about 1/4 teaspoon of each is a good starting place)
Chop your potatoes into cubes. If leaving skins on, as you should for maximum textural deliciousness, you'll want fairly small ones to break up the skin bits. Boil them for 30 to 45 minutes, until they're softened. Drain off the water, then return them to the pot they boiled in, leaving them off heat. Mash them to your desired consistency. Chunks are good to leave in, but if you like them smoother, go ahead. Only once this has been achieved do you add your cream cheese and butter, then stir until these have melted in and are well incorporated. Add your sour cream now, and get everything well mixed. Transfer the entire contents of the pot to a slow cooker, whose surfaces you have buttered prior to this step. Get the top vaguely smooth, then top with your cheese, set the slow cooker to Low heat, and come back in 4 hours. If you like crispy cheese, leave the lid off, but if you prefer gooey cheese that easily combines with the potatoes, leave the lid off.
Not complicated, or healthy, but oh my god yes.