Fill a large pot with water.
Add potatoes and kosher salt.
Turn heat to high and bring the pot to a boil. Then lower the heat to a simmer and cook the potatoes for 12-15 minutes, or until the potatoes are easily pierced by a fork.
Drain potatoes and put them back in the pot over the heat. Cook off some of the water in the potatoes, 2-3 minutes over medium while stirring.
Move the pot to a hot pad on the counter.
Add cream cheese and cream and mash the potatoes until smooth. If they are a little dry, add another splash (about 1 tablespoon) of cream.
Taste and add more salt if needed. Serve.