Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain; peel, if desired.
Beat potatoes at low speed with an electric mixer just until mashed. Add 1/4 cup butter, salt, and pepper, beating until butter is melted. Gradually add cream, beating just until smooth. Serve immediately. Garnish, if desired.
*Red or russet potatoes may be substituted.