In a large stock pot fill with water and bring to a boil.
While you are waiting for the water to boil, skin and quarter potatoes (depends on size) Put taters in the boiling water until mildly tender (time depends on lots of time and has never been the same, but start looking at them after 30 min) Use a potato ricer*** (works lots better and is the key of the recipe) or masher to compress the potatoes into a large serving bowl.
Add the butter, pepper and season salt.
Use a whisk or hand mixer to blend ingredients and make taters smooth.
Add cream to the point, while stirring, that the taters have a great consistency.
You can add more pepper, garlic, salt to taste if wanted.
I sometimes bake the potatoes about 20 minutes in the oven at 300°F after the fact to blend the flavor beautifully.