Prepare cream cheese, heavy cream, cut butter into small pieces and let it sit on the counter top for the butter and cream cheese to get to room temperature.
Fill large bowl with water. Peel potatoes and place potatoes into the water to prevent from the potato not to brown. Wash potatoes. Cut potatoes into 4 quarters. Place potatoes back into the bowl. Wash potatoes really good again. Place cut potatoes into a large pot. Fill with water until all the potatoes are covered with water. Add 1 table spoon of salt (or to taste).
Bring potatoes to a boil. Reduce the temperature to low. Remove all the white foam from the water. Let the potatoes lightly boil (more steaming, do not over boil potatoes so the potatoes does not fall apart). Cover the pot with a lid leaving a little opening for the steam to escape (this will also prevent from potatoes not to fall apart). Boil for about 30 min or until the knife easily sliced into potato. Drain the potatoes. Heat the heavy cream for 30 seconds in the microwave.
Dump potatoes into a large bowl. Add softened butter into potatoes. Beat it with hand mixer on high until potatoes are mashed.
Then add softened cream cheese and beat it again for a minute or until well mixed.
Finally, add hot heavy cream into potatoes and beat well for 2-3 minutes until well berated and looks like puree.