INGREDIENTS
2 1/2
lbs Russet potatoes, peeled and cut into 1/2" pieces
1 tsp
salt
4 oz
(1/2 brick) cream cheese
4 tbsp
butter
1/2 cup
sour cream
1/2 cup
half and half
1/2 cup
shredded Parmesan cheese, plus more for topping
salt and pepper to taste (I add about 1/2 tsp each)