Place the potatoes and 1 teaspoon of salt in a heavy medium pot, cover with water by 1-inch, and bring to a boil. Reduce the heat to a simmer
and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain
in a colander
Return the potatoes to the pot, set over low heat, and add the butter. Using a potato masher, mash the butter into the potatoes. Add the cream, the remaining 3/4 teaspoon salt, and the pepper and mash
with the potato masher over medium-low heat to incorporate the ingredients and achieve a light texture, 4 to 5 minutes. (If preferred, leave the potatoes slightly lumpy.) Serve immediately.
Yield: 4 cups