the perfect omelete

Chesy's Mashed Potatoes

1 5-lb bag potaotes, peeled and cut into chunks (I like Yukon Gold)
1 stick salted butter, softened to room temperature
1 pack cream cheese, softened to room temperature
1/2 C onion, chopped fine
1/2 C milk
salt

In large Dutch oven or stockpot, cover potatoes with cold water, place on high heat. Bring to a boil then turn heat to medium and simmer until potatoes are tender about 30min. Remove potatoes from heat, drain and place in large mixing bowl. Add butter, cream cheese, onion and milk (warm milk in microwave before adding to potatoes.) Whip potatoes with electric mixer or potato masher, adding more milk if necessary until creamy. Add salt to taste.