Wash, peel, and cut potoatoes into ½ inch pices.
Place cut potatoes in a pot of cool water until they are covered completely plus a half an inch of water above them.
Put pot of potatoes on stove and turn on to medium high. Once the water is boiling, lower to medium heat and cook potatoes for 10-15 minutes until they are fork tender. That means when you poke the potatoes with a fork, they fall off the fork immediately.
Drain the potatoes completely and add to the bowl of your stand mixer.
With the whisk attachment, beat the potatoes on low at first and increase the speed gradually to a 4. Lots of steam will leave the potatoes which is important. Let the mixer go for 1-2 minutes and scrape down the sides as needed.
Turn the mixer off. Scrape down the sides and add 1 teaspoon of salt and ½ a teaspoon of pepper.
Turn the mixer back on to a low speed and add one tablespoon of butter at a time.
Scrape down the sides, turn the mixer back on low and slowly add the heavy cream. You made need more or less cream depending on your desired consistency.
Once the potatoes are completely mixed and amazing, return them to the pot they cooked in and put the lid to keep them warm until serving.