Creamy Mashed Potatoes With Parsley

• 6 whole Medium Potatoes (6 Should Be About 2 1/2 Pounds), Peeled And Diced
• 1/3 cups Heavy Cream
• 2 Tablespoons Cream Cheese
• 1/3 cups Butter
• 1/4 cups Chopped Parsley
• 2 teaspoons Salt
• 1 teaspoon Pepper

1. Fill a pot with water and bring to boil. Add the diced potatoes and reduce heat. Simmer for 15 minutes or until potatoes are soft. Drain off the water and set potatoes aside.
2. 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. Set aside.
3. Run the cooked potatoes through a potato ricer into a large bowl. If you don't have a ricer and are using a masher, mash potatoes just a few times.
4. Add cream mixture into the potato mixture and mix or mash to make smooth. Add parsley, salt and pepper and stir just to incorporate. Serve.

potatoes, heavy cream, cream cheese, butter, ubc, salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/creamy-mashed-potatoes-with-parsley/ (may not work)