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Peel the potatoes and place them in a large pot of cold, generously salted water. Bring the pot to a boil then reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes.
Once the potatoes are cooked, drain them through a colander and let them rest there for about 1-2 minutes to allow excess moisture to evaporate. This step is key for light, fluffy potatoes.
Meanwhile, place a potato ricer over a large bowl and begin to pass the potatoes through in batches. From here, you can go ahead and transfer the potatoes to a pot on the stove and fold in the cream, butter and salt. The mash wont be as smooth Or, for smooth and velvety pommes purée, set a fine-mesh sieve or "tamis" over a pot and push the riced potatoes through the tamis with a bowl scraper.
Place the pot over medium-low heat, add in the butter, cream and a generous pinch of salt. Use a rubber spatula to fold together the purée until all the ingredients are evenly combined. Don't agitate the potatoes excessively or they will become gluey. Transfer the pommes purée to a large bowl or platter–serve warm.