In a large pot, add potatoes and fill with water to cover. Add salt and bring to a boil.
Reduce heat, cover and simmer until potatoes are tender. About 35 minutes.
Remove from heat and drain water. Add cream cheese, butter, milk and 1/4 cup cream to pot, and beat with a hand mixer until blended. Season with salt and pepper.
Return pot to burner and heat potatoes on medium. Stir in remaining cream and cook for an additional 5 minutes to heat throughly.
Serve immediately. Store leftovers in the refrigerator.