6 medium potatoes, about 2 1/2 pounds, peeled and diced
1/3 c. heavy cream
2 Tbs. cream cheese
1/3 c. butter
1/4 c. chopped parsley
2 tsp. salt, or to taste
1 tsp. pepper
Fill a pot with water and bring to boil. Add potatoes and reduce heat. Simmer 15 minutes or until potatoes are soft. Drain.
Meanwhile, in a small pot over low heat, add the heavy cream, cream cheese and butter. Heat to warm and stir to melt cream cheese.
Put potatoes through a potato ricer into a large bowl. If using a masher, mash just a few times.
Add cream to potato mixture and mix or mash to make smooth.
Add parsley, salt and pepper and stir just to incorporate. Serve.
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