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1
Peel and cube the potatoes. Put in a large sauce pan (or smaller stock pot). Fill with enough cold water to cover by about 1 inch. Add approximately 1 tablespoon salt (I use sea salt). Bring to a boil over high heat. Turn down to medium or medium-high. Boil for 15 to 20 minutes, until potatoes are tender. (I check with a butter knife swiped through the water, and when I see it easily cut through a potato, it's done :D. These are very high-tech methods I employ.) Drain potatoes and return to the pot.
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2
While potatoes are cooking, prepare the butter and cream. Put your butter in a small sauce pan and pour the cream over it. Sprinkle pepper to taste. Generously sprinkle salt. Simmer on low heat until butter is completely melted into the cream.
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3
When potatoes are drained, add about half of the butter and cream mixture. Start mashing with your potato masher. (Mixers? Mixers are for wimps! Of course, I am still coveting a Bosch mixer, so I'll get back to you on this when I have one.) As you mash, add the rest of your cream as you see fit. I usually add all of it, since I put a sparing amount of cream in with the butter and add more if necessary. Fluffy, but not soupy. Not dry or crumbly, either.
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4
Once you have the cream/potato ratio right, whip it into airy fluffiness. Taste a small amount (don't burn your mouth!) and adjust the salt and pepper, if necessary. By adjust, I mean add more if you want it, of course. I am a big fan of butter, so if you like butter, feel free to dollop this with small pats of butter before serving. Or not, if you're suspicious of butter ;). Easy and super good. Enjoy!
