Use the first 2 tablespoons of salt in the water to cook potatoes. Cook over medium heat until fork tender. Do not overcook; they will break up and absorb the water, resulting in a watery and less tasteful final product. Drain off all excess water and allow potatoes to sit in the dry, warm pot for 2 minutes. This will evaporate any excess moisture. Place potatoes in a mixing bowl. Using a whip attachment, begin to whip the potatoes on medium speed, breaking up the large pieces. Add butter cubes and cream cheese cubes a few at a time and mix until well blended. Turn your mixer down to a low speed and add buttermilk, salt, and white pepper. Fold in the parsley just before serving.

Yield: 6–8 servings