Rinse the potatoes very well, rubbing the skin with your fingers as you rinse under the water.
Peel the potatoes.
Slice the potatoes into 4 equal sizes so that they cook evenly.
Submerge the potatoes in a large pot of cold water.
Place the pot on the stove over a high heat.
Add plenty of salt into the water. Don’t be shy. It’s just like when you cook pasta. The potatoes need this.
Skim off any foam that may rise to the top.
Once the water boils (about ten minutes into the cooking process), turn the heat down to get a simmer, which is basically an almost boil.
Allow the potatoes to cook until a knife poked through them slides right through with no resistance at all. This should take another twenty minutes or so. Don’t worry about overcooking them. The secret is to never undercook your potatoes.
Once they’re ready, drain the water out.
Put the pot back on med-low and use a potato masher to completely mash the potatoes.
Add the butter, half a stick at a time. Mash it in until fully combined before adding the next half-stick. Once it starts getting creamy, use a whisk or a large spoon to mix.
Mix in the 1 teaspoon of salt and the heavy cream. Serve and enjoy!