One hour prior to cooking, bring cream cheese at room temperature. Leave cream cheese out on counter to soften. If this is not possible, simply soften in the microwave.

Start out by boiling water in a pot. Cut potatoes into quarters and boil until they are soft. Approximately 40 minutes.

Meanwhile, melt butter in low heat. Add softened cream cheese and sour cream. Mix well. Peel skin off the potatoes, discard skin and place the potatoes in the cream mixture. Mix well (use a potato smasher if necessary).

Add salt, parsley and pepper as desired. Enjoy!