Add potatoes to a large pot and add enough water until potatoes are covered. Add 1/2 teaspoon salt to the water. Bring to a boil, reduce heat and simmer, covered, 15-20 minutes, or until done ( fork can easily be poked through them). Drain, put back in pot and over low heat, let any excess moisture evaporate off (about 1 minute). Set aside.

Warm cream and melt butter, together, either in microwave or in a pan on the stove.

Put hot potatoes into a bowl, and using a hand potato masher mash until no lumps are left. Slowly pour in cream mixture, stirring with a wooden spoon until combined and smooth. Remember not to over whip them, or they will become gluey. Season to taste.