Instructions

Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put them and 1 teaspoon of the salt into medium, heavy saucepan. Add enough water to cover by 1 inch. Bring to the boil, then reduce the heat to medium-low and simmer and cook until the potatoes are fork tender, about 25 minutes.

Remove from the heat and drain in a colander. Return them to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt and the black pepper. With the heat on medium-low, mash and stir the mixture until well blended, about 2 minutes. Serve immediately.

Makes 4 cups (or 4 to 6 servings