Peel potatoes and cut into large dice. Boil in enough water to cover for about 20 minutes; add salt to taste.
Heat margarine in a saute pan; add chopped parsley, diced papaya and saute for about one minute then add black pepper and heavy cream and mix well.
Drain water from potatoes and crush with papaya cream mixture.
Method Note: Grace Vegetable Oil may be used in place of the margarine.
To Serve: Tropical Cream Potatoes may be spooned onto a serving plate or moulded accompanied with your choice of protein and vegetables.