Method:

1. Peel the potatoes and cut them only once lengthwise. Boil them from cold salted water until they’re done.
2. Drain the water from the potatoes and put them back on low heat for five minutes to allow excess water to evaporate from the potatoes. Shake the casserole regularly to avoid the potatoes to bake.
3. Add butter, nutmeg, pepper and salt and mash the potatoes finely.
Add the Philadelphia cheese and the parsley and stir slowly until mixed