Place the potatoes in a large saucepan or Dutch oven, cover with cold water and bring up to a low boil.
After boiling, continue to cook for 10 minutes, or until the potatoes are easily pierced with a fork.
Drain the potatoes in a colander and return to the cooking pot.
Add the 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 the cream (or milk), 1 tablespoon at a time, if needed. DO NOT OVERMIX!
Garnish with chives, scallions or additional butter.
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Notes
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.