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I come from a large family, so my mother had to cook up a TON of mashed potatoes on Thanksgiving. This is her method for the PERFECT mashed potatoes to serve about 25 people. You can edit the recipe for a smaller group. Mom's Mashed Potatoes to Serve 25 21 large Idaho potatoes 4 cups sour cream 4  8-oz. blocks of cream cheese Salt to taste Start by peeling the potatoes and removing any brown spots. Cut the potatoes in half and put them in a large stock pot. Add enough water to cover the potatoes. Add about 2 Tbs. of salt to the water. This is the only time to salt the potatoes so add more or less depending on taste...I add a bit more. Set your burner on MEDIUM heat...yes, MEDIUM. Cover the pan. The water will slowly heat up and you will eventually get a gentle boil. Stir potatoes up from the bottom about every 15 minutes and stick a fork into a potato to check doneness. You DON'T want to overcook them! By cooking them slowly, you will avoid a soggy mess and will be reward...

This is so good, you would not guess its made from leftovers. Leftover mashed potato soup! I made mashed potatoes the day before. Next day, I sauted some onion in butter, added the leftover mashed potatoes, a bit of ham cubed (leftover ham, as well) and added milk. A little less milk that potatoes. A little salt and pepper, and a shake or 2 of celery salt. Delicious!