Prep the Potatoes: Peel the potatoes and cut them into chunks. Place them in a large saucepan and cover with water. Add 2 teaspoons of salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 20 minutes or until the potatoes are fork-tender. Drain and transfer to a large bowl. For the smoothest mashed potatoes, put them through a ricer or food mill.

Mash: Use a masher to mash them with the warm milk and cream until smooth, adding salt and pepper, to taste. Refrigerate the potatoes in an airtight container for up to 2 days.

Heat: Before serving, put the potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave for 90 seconds. Stir and continue microwaving stirring every 30 to 45 seconds until hot throughout. Add the butter and stir to blend.

Serve: Garnish with parsley or chives if desired. Serve and enjoy!