I was recently asked by a friend for some hints on making mashed potatoes, so I thought I'd share them here. I do have some tricks. I like either yukon gold (because they have a buttery flavor) or Idaho bakers. I have used a food mill but don't think it adds anything, and it is more trouble. I use a mixer. Peel, then cut into large chunks, about 2" pieces. If cut too small, too much liquid gets absorbed. I just cover the potatoes with water, then add salt to the water. Bring to a boil, reduce to a simmer, cover and cook gently till just fork-tender. Drain the water, and put the pan back on the hot burner for just a minute or so, shaking the pan occasionally. This will remove some more liquid from the potatoes. Then add cut up butter, be generous. Using a hand mixer, I then beat the potatoes till smooth, starting on low speed, then increasing as they become mixed. I then add half & half or heavy cream, a little at a time till they are the consistency I like. Use a rubber scraper or large spoon to make sure you get everything from the bottom around the edges of the pan mixed in. Taste and add salt and pepper as you like. Cover the pan and they will stay warm for about 10 minutes if you have other things to do at the last minute. These can also be made ahead of time and placed in a microwave-safe dish and put in refrigerator till dinner time, and re-heated in microwave. Stir. You may need to stir in a little more cream. I guarantee these are the best mashed potatoes!