Peel and quarter potatoes. Heat the water and 2 teaspoons salt in a 4-quart pan or Dutch oven over high heat until it boils. Add potatoes. Cover and cook until the mixture returns to a boil. Reduce heat to low and cook another 20 minutes or until potatoes are tender. Drain potatoes and return to pan.

Mash potatoes with a potato masher until smooth. Mix in the butter, cream cheese, 1 teaspoon salt, and pepper until smooth. Gradually add the warm milk, using as much as needed of the 1-1/2 cups to make the potatoes creamy and fluffy, mixing well after each addition.

Cool potatoes, then refrigerate in a tightly covered container. You can make these several days before Thanksgiving.

When ready to heat, spread half of the potatoes in a buttered 8-inch square glass baking dish. Dot with some butter and sprinkle with paprika, if desired. Repeat making another pan, if you need more. Bake at 350 degrees for about 40 minutes or until hot.