Peel potatoes, cut into chunks and place in saucepan. Add water until it is visible around potatoes in the pan, but not covering potatoes; salt to taste (1-2 teaspoons). Cover pan and bring to a boil; reduce heat to low and gently boil until potatoes are fork tender (about 20 minutes).
Drain excess cooking liquid; add cream cheese, butter and half n half; mash. Season to taste with salt and pepper (may like to try garlic salt), thin to desired consistency with additional half n half, stirring mix well.