5 lbs yellow potatoes, peeled & quartered
3 T. salt
8 oz cream cheese
¼-½ c half & half, at room temp
½ c salted butter, at room temp
2-3 t. salt
2 T butter (for the top)
In a large pot filled 3/4 of the way with water, add the potatoes and 3 tablespoons salt and bring to a boil over med-high heat. Continue to cook over medium heat until they are fork tender. Approximately 20 minutes.
Drain the potatoes in a strainer and transfer to a large mixing bowl. Beat potatoes until mostly broken down. Add the cream cheese, butter, ½ & ½ & 2-3 t. salt to the potatoes. Mix on medium speed until thoroughly combined and the potatoes are smooth. Scoop into serving bowl & dot with 2 T butter. Sprinkle parsley flakes on top for color, if desired.
