INGREDIENTS
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2poundsYukon Gold potatoes (about 5 medium), peeled and cut into 1 1/2-inch pieces
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1cupwhole milk, at room temperature
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4ouncescream cheese, at room temperature
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8tablespoons(1 stick) unsalted butter, at room temperature, cut into pieces, plus more for the baking dish
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kosher salt and black pepper
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3large eggs, lightly beaten