I love these mashed potatoes. I swear they rival any restaurant. The recipe below is with cream, which makes them very yummy but honestly I usually use skim milk because that is what I have on hand and because cream is fattening!
6 medium potatoes, washed, peeled and cut into small cubes (about 1/2" -- this makes them quick cooking)
3/4 cup cream
3 T. butter
3 cloves garlic, roughly chopped
Cover potato cubes with cold water in 6 quart stock pot. Add a generous amount of salt, at least 1 Tablespoon. Cover pot and put on high heat. When water starts boiling take lid off and let boil for about 15-20 minutes. Meanwhile, put butter, garlic and cream into small sauce pan and put over low heat to steep while potatoes are cooking, making sure not to let it boil. When potatoes are fork tender drain them in colander and return them to the hot pot. Using a potato masher roughly mashed the potatoes. Add the butter/cream mixture and continue mashing until desired consistently. Salt and pepper to taste.