Fill a large saucepan or Dutch oven 3/4 with water, Bring to a boil.
Carefully add prepared potatoes. Boil for 10 minutes, or until potatoes are easily pierced with a fork.
Drain potatoes in a colander and return to the cooking pot.
Add cream, butter, white pepper and fine sea salt.
Using a potato masher or hand held electric blender, blend to desired consistency, being mindful to not overmix. Add cream (or milk), 1 tablespoon at a time, if needed.
Garnish with chives, scallions or additional butter.
If you've tried this recipe, come back and let us know how it was!
Potatoes will vary greatly in size and water content, therefore it can be tricky to get exact amounts of the liquid needed in a recipe. Use this as a jumping off point and then add sparingly until the desired texture.