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1
Scrub potatoes.
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2
Leave skins on, if desired, or peel thinly and remove eyes.
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3
Cut into large pieces.
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4
Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add potato pieces.
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5
Cover and heat to boiling; reduce heat.
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6
Cook covered 20 to 25 minutes or until tender; drain.
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7
Shake pan gently over low heat to dry potatoes.
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8
Heat milk, whipping cream, butter, salt and pepper in 1-quart saucepan over medium-low heat, stirring occasionally, until butter is melted.
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9
Measure out 1/4 cup of the milk mixture; cover and refrigerate.
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10
Add remaining milk mixture in small amounts to potatoes in medium bowl, mashing with potato masher or electric mixer after each addition.
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11
(Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Beat vigorously until potatoes are light and fluffy.
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12
Spray 2-quart casserole with cooking spray.
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13
Spoon potatoes into casserole.
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14
Bake immediately, or cover and refrigerate up to 24 hours.
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15
Heat oven to 350 degrees.
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16
Pour reserved milk mixture over potatoes.
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17
Bake uncovered 40 to 45 minutes or until potatoes are hot.
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18
Just before serving, stir potatoes.
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19
Variation: Love garlic?
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20
Peel and finely chop 1 or 2 cloves and add to the potatoes before mashing.
