Start by washing, peeling, and dicing potatoes. Place them in a large pot and cover with water. Bring to a boil then reduce heat and allow them to cook until tender. Once tender drain water out and then return to stove top on low heat.
Add cream cheese and butter and use a potato masher to mash potatoes. Add in salt and pepper (add more or less to taste) and mix.
Add half and half and mashed again. Use a hand mixer to get really creamy potato texture. Add more milk as needed for a thinner texture.
Optional: I garnished with parsley for picture purposes.