Ingredients

• 9 Big Russet Potatoes (peeled and cubed)
• ¾ Cup Milk
• ½ Cup Whipping Cream
• ½ Cup Butter
• 1 t Salt
• 1/8 t Pepper

Directions

1. Heat 1" water w/salt to boiling and add potatoes to the pot and cover. Return the water to a boil and reduce heat, keeping covered. Cook for 15 - 20 minutes until tender to a fork.
2. Drain and shake over low heat to dry potatoes a little. Potatoes will go into a mix-master for the next step.
3. In a separate pot, heat milk, whipping cream, butter, salt, and pepper in 1 quart pan stirring occasionally til butter is melted. Reserve ¼ cup of this milk mixture for later (cover and refrigerate).
4. Add remaining milk in small amounts to potatoes in mix-master, and mix until blended. You can add a bit more milk if needed (amount of milk depends on type of potato used).
5. Beat vigorously til light and fluffy, but not overly creamy (the milk added in the last step will add back some moisture).
6. You can continue preparing, or place this into a refrigerator for 24 hours.
7. When ready to serve, spray a 2 quart casserole with cooking spray, and spoon potatoes into casserole.
8. Pre-heat oven to 350°.
9. Pour reserved milk over potatoes; bake uncovered 40-45 minutes.
10. Stir the potatoes just before serving.