1. Place potatoes in large pot with enough salted cold water to cover potatoes. Bring to boiling over high heat. Reduce heat to medium; cook 25 to 30 minutes or until fork-tender.
2. Drain potatoes. Return potatoes to pot; cook over low heat for 1 minute to dry out. Remove from heat.
3. Heat cream and butter in small saucepan until butter melts. Add salt and pepper. Add cream mixture to potatoes. Beat with mixer until fluffy, about 2 minutes. Stir in parsley. Makes 6 cups.