Mashed Potatoes with Cream Cheese

Add potatoes to a large pot and fill with cold water, covering potatoes by 2 inches. Generously season water with a big pinch of salt. You should be able to taste the salt in the water.

Cover and bring to a boil and then reduce heat to low. Simmer for 25 minutes or until you can easily pierce potatoes with a fork with no resistance. Do not undercook.

Add cream and butter to a microwaveable safe measuring glass or bowl. Heat for 45 seconds-1 minute or until the cream is warm and the butter is partially melted.

Remove potatoes from the heat and strain all water. Return potatoes to the same pot (keep off heat). Pour in half the cream/butter and mash together (with a potato masher) until smooth and creamy. Repeat with remaining cream/butter.

Add cream cheese and mash/stir until potatoes are smooth and silky. Season with additional salt and pepper to taste if needed.

Serve immediately topped with chopped parsley or chives.