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Place potatoes (peeled and diced) in a medium-sized pot and cover with cold water. Add 1 ½ teaspoons salt.
Bring pot to a boil, then reduce heat to medium and let potatoes cook for 20-25 minutes or until a knife slices easily through a potato. The exact time will depend on how big your potatoes are.
Drain potatoes and then add back to pot. Place over low heat and let potatoes dry out for one minute.
Add 1 tablespoon butter, the remaining ½ teaspoon salt and ¼ cup heavy cream (or buttermilk or sour cream). Stir to get everything combined.
Using the tool of your choice - a potato masher, potato ricer, food mill or even just a wooden spoon - mash potatoes to your desired consistency. I like to keep a few chunks, but you do you!
Serve with another pat of butter, if desired, and lots of freshly cracked black pepper (also, if desired).