Place the cut potatoes in a large pot and fill the pot with water, leaving about 2 inches at the top of the pan.
Place the pan on the stovetop on medium-high heat.
Allow the water to come to a boil, then turn the water down to medium heat.
Boil the potatoes for 10-15 minutes, or until the potatoes are soft.
Drain the water from the potatoes.
Put potatoes through a food mill or potato ricer for the fluffiest texture.
Add the cream cheese, butter, whipping cream and salt.
Gently fold the potatoes using a rubber spatula until they are smooth and creamy. Be careful not to mix too hard because want to keep the potato fluffiness that ricing the potatoes give.
If you don't have time to rice the potatoes, simply use a handheld potato masher or a hand mixer on low speed to blend the ingredients.If desired, you can place the finished mashed potatoes in a slow cooker and turn it on low for 2-3 hours. I love the potatoes slow cooked this way. The edges get slightly browned and taste delicious! If you don't want the mashed potatoes to brown at all, be sure to stir the potatoes often, scraping the sides as you stir.