Peel potatoes and cut into uniform 1/2" pieces.
Place into a 4-quart saucepan and cover with cold water by at least 1"
Cover, set to high, and bring to a boil.
Once boiling, remove lid, reduce heat to a simmer, and cook until potatoes can easily be crushed with a pair of tongs (apporx 15-20 minutes).
Drain in a colander.
Add the cream, butter, salt to the warm saucepan, and heat until butter is melted.
Remove from heat, and process 1 cup of potatoes at a time with a food mill, or mash with a potato masher.
Make sure the potatoes are thoroughly mashed, and all the ingredients are evenly combined.
Add salt & pepper to taste.
Serve immediately.