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Peel and cut the potatoes into even 2 inch sized pieces.
Cover with cold water in a large saucepan.
Season the water with half the sea salt (more if you like heavily seasoned potatoes).
Bring the pan to a boil then cook for 12-15 minutes or until the potatoes are completely tender and a butter knife moves easily through them.
Drain the potatoes in a strainer and let them sit for a minute or two to get rid of some of the steam/moisture.
Meanwhile in a small saucepan warm the butter and cream on the stove until the butter melts.
Transfer the potatoes to a KitchenAid bowl (or other stand mixer).
Slowly pour in the butter and cream mixture whilst mixing on a low to medium speed.
Add the remaining salt slowly.
Keep mixing until the potatoes are completely mashed and smooth - around 2 minutes. Scrape down the sides of the bowl periodically with a spatula if necessary.
Taste and add more salt if you think it's necessary.
Serve as is or preheat oven to 350F
If desired, Spoon potatoes into olive oil sprayed pan and smooth the top. Optionally sprinkle on cheese, bacon, and green onion. Bake for 30 minutes, until warmed through and cheese has melted.