After cutting the potatoes in half or in cube portions, place potatoes in a large saucepan; add broth. Put on medium-to-high heat.
Bring to a boil, then reduce heat. Cover and simmer for an additional 15-20 minutes or until potatoes are tender.
Uncover. STIR. Cook 4-6 more minutes or until brother has ALMOST evaporated.
Reduce heat to low.
Stir in cream cheese until fully melted.
While mashing potatoes slightly, with a hand potato masher – gradually add sour cream.
Continue till sour cream is completely incorporated.
Add Parmesan cheese and salt.
Continue to heat potatoes completely through.
Remove from heat and if additional cheese is desired, add.