Combine the potatoes and 1 teaspoon of the salt in a large saucepan. Cover the potatoes with water, bring to a boil and cook over medium heat until fork-tender, about 20 minutes. Drain.
Return the potatoes to the saucepan and, over low heat, stir them with a fork or wire whisk for about 2 minutes to dry them. Add the cream, butter, cheese, the white pepper, and the remaining 1/2 teaspoon salt. Mix well. Serve hot.
Yield: 8 servings