3 lbs. potatoes, about 9 medium, peeled and cut into pieces
3/4 cup milk
1/2 cup whipping (heavy) cream
1/2 cup butter or margarine
1 teaspoon salt
Put potatoes in 3 quart pan, add enough water to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or til tender; drain. Shake pan with potatoes over low heat to dry.
Mash potatoes in pan with potato masher or electric mixer til no lumps remain.
Heat milk, whipping cream, butter, salt and pepper over medium low heat, stirring occasionally til butter is melted; reserve and refrigerate 1/4 cup mixture.
Add remaining milk mixture in small amounts to potatoes, mashing after each addition, till potatoes are light and fluffy. Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes.
Grease 2 quart casserole. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
Heat oven to 350°.
Pour reserved milk mixture over potatoes. Bake uncovered 40 to 45 minutes or till hot; stir potatoes before serving.
Ekco Stainless Steel Potato Masher