For a lighter version, I replace the butter and whole milk with 3/4 cup of low fat milk and 3/4 cup of low fat chicken stock (usually canned, but homemade is pretty tasty here). Of course you can go in the other direction with a bit of half and half, but that is between you and your waisline.
5 pounds baking potatoes, (Russet, Idaho or Yukon Gold) peeled and sliced into 2-inch slices
8-10 tablespoons unsalted butter, cut into pieces and softened
1 1/2 cups milk, warmed in microwave or on stovetop
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
In large Dutch oven or saucepan, add potatoes, and cover with salted water by 1-2 inches. Bring to a boil, and simmer, uncovered, until quite tender, about 20 minutes. Drain potatoes and return to pan over low heat to dry slightly. Heat milk. Meanwhile, place potatoes through a ricer or food mill, and put in a heat safe bowl. (Avoid using a mixer or food processor) Stir in butter and warm milk until smooth and fluffy, season with salt and pepper to taste. To keep warm, boil two inches of water in a large pot, reduce to a very low simmer. Place the bowl of potatoes in the pot over water and cover with plastic wrap. This will keep them warm for up to an hour or so.
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