2 lbs. sm. red potatoes, quartered, skins on
1/2 c. heavy cream
1 stick butter
1 tsp. Kosher salt

Place potatoes in a saucepan adding enough water to cover them by 1 inch. Bring to a boil; lower heat and simmer until potatoes are soft, about 15 minutes. Drain potatoes in a colander and return them to the saucepan over very low heat.

Coarsely mash the potatoes with an old fashioned masher or 2 large forks, gradually adding the heavy cream and butter. Consistency should NOT be smooth, but a little lumpy. Stir in salt up to 1 teaspoon or just enough to suit your taste. Serve piping hot. Serves 6.