Peel and rinse potatoes. Cut into 1-inch cubes or chunks. Place the potatoes into a large pot. Pour in chicken broth. Potatoes should be just covered with liquid.
Place the pot on the stove over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes.
Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
Add in the butter, cream cheese, buttermilk, and salt. Use a hand mixer to whip the potatoes and other ingredients until light, fluffy, and creamy (3-5 minutes), or use a potato masher or a potato ricer. Serve hot.
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Notes
Chef's Note: After being cooked, these mashed potatoes can be placed in a crockpot on the low or warm setting for up to 4 hours before serving. This comes in quite handy for large and demanding meals like Thanksgiving, Christmas, or Easter.