Peel and chop the potatoes and place them in a medium saucepan.

Add water to the pot until the potatoes are completely covered. Bring the water to a boil and simmer until potatoes are cooked through. They should be fork tender. Drain the potatoes and transfer them to a mixing bowl.

While the potatoes are cooking, heat the half-and-half, butter and parmesan cheese together in a small sauce pan on the stove.

Use an electric mixer (stand or hand held) to breakup the potatoes into small chunks. Leave the mixer on a low setting and slowly add in the hot half and half mixture. Stir in the sour cream, salt and pepper. Add additional butter and cream if the potatoes are too thick.