Place the potatoes in a stockpot and fill with water to cover. Add 1 tablespoon salt and cook until the potatoes are tender, 30 minutes. Drain the potatoes and transfer to a large mixing bowl. Mash the potatoes with a masher (see Cook's Note). Add the cream, butter and 1/2 teaspoon each of salt and pepper and mix well. Add more salt, pepper and butter to taste.
Don't mash too much as you want the smashed potatoes to be chunky.
Recipe courtesy of Patti LaBelle