New method of mashed potatoes...works SO well.

Background: I've had my ups and downs with making mashed potatoes.  Too much cream--bad for your health.  Too little cream--just doesn't do the trick.  Potatoes steamed--way too steamed [bit of a cultural miscommunication one year with someone unnamed helping me boil the potatoes].  Olive oil versus butter.  Veggie stock or none.  One potato, two potatoes, three potatoes, four.  Red potatoes, yellow potatoes, russet potatoes, more.
I LOVE mashed potatoes.  I just don't always have the heart to give it all the extras that taste so good but just aren't good for you.  I came across the follow recipe and gave it a whirl.  My modifications below (healthier ratio, I think... but still tasted delicious--the boiling in dairy piece made a big difference and let me get away with less butter)

Guaranteed Not-Gummy Mashed Potatoes
Anthony Myint and Karen Leibowitz, Mission Street Food
Serves 8-10
5 pounds russet potatoes
½ quart whole milk
½ quart cream
½ pound butter, at room temperature
Salt and pepper, to taste

1. The night before, wash, peel and cut potatoes into roughly 1-inch discs. Place in water overnight to allow some starch to leach out.
2. The next day, drain the potatoes and place in a large pot of salty-tasting water. Bring up to a very gentle simmer and cook for 20 minutes. Drain potatoes and run them over with cold water, draining and changing the water at least once to cool the potatoes completely.
3. Place the potatoes back in the pot with the milk and cream, bring up to simmer, and cook gently until they’re soft enough to mash (about 5 minutes of gentle simmering). Pour off and reserve the dairy.
4. Add the butter and mash thoroughly, adding back the dairy if you like your potatoes softer and creamier. Taste, and adjust seasoning. Cover with plastic wrap, allowing the wrap to touch the surface of the potatoes, then cover completely with foil and keep in a warm place until it’s time to eat.

Note: If there’s left over milk and cream, it can be used to enrich and thicken sauces or soups later.

My Method:
6 individual organic gold yukon potatoes--no idea what they weighed.  I do like organic potatoes more than conventional.  It's one of those splurges that really seems to be worth it.
1 quart milk
1/2 quart cream
4 T butter
See above methodology.

Results: best mashed potatoes / easiest mashing process EVER.  This is a keeper.