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I like to use Maine potatoes, but will use other all purpose potatoes if I can't find them. I only use russet potatoes for roasting or baking.
I boil them. Sometimes with skins left on, sometimes peeled (Thanksgiving would be peeled). It depends what I'm mashing them for.
I use 1/2 and 1/2 because I don't have milk on hand. I use the half and half in my coffee, so that's what I have laying around. And BUTTAH!!! Also, salt and fresh grated pepper. My difference from the rest of you is, I also grate a white onion into them as well. My aunt is French Canadian and she taught my mom this way 50 + years ago.
If I'm making mashies to have with ribs or another hearty type meat, I'll add garlic powder to the mix. Much easier than messing with the garlic and you can't tell the difference in taste imo.
I also love to make twice baked potatoes with the buttah, sour cream, milk (1/2 and 1/2), cheddar cheese, salt and pepper, and sometimes bacon broken up after frying. Delicious!!!
LOVED the recipe with the 3 cheeses, but I will add grated onion to the mix.
I never peel the potatoes. Just butter and lots of black pepper, and either milk, or yogurt if I have an old tub that's been around too long.
Adele Davis described a method that I loved, but I seldom have the guts to do it, because it takes a little practice and lots of attention. She cooked the potatoes right in the milk. Milk boils at a very high temperature, so the potatoes cooked well if covered so there was lots of steam. Get the amount of milk just right, and they mash beautifully, and none of the nutrients get drained out. This has to be watched carefully, because the pan can burn if the milk boils away, and it can boil over if on too high.
My mashed potatoes at my restaurant are devoured by all! I boil half and half red and white potatoes with their skins on, drain and add minced garlic, black pepper, loads of salted butter and then hand-mash with whole milk. Yummy!
I use russett or yukon gold potatoes. Like most of you melted butter i cannot believe it's not butteer is what i use. Half and Half or cream, green onions, or chives, a bit of garlic if you choose.
Sometimes if i get fancy i throw in, minced lobster meat or crab, sauted mushrooms, and cheddar cheese, with dirkee onion rings on top. Or sometimes i just do regular brocolli and cheddar mash potatoes, everyone like's those. Or your mash potatoes, with cooked bacon cheddar, and mushrooms. Actually it is whatever i have in the house at the time i make mash potatoes. And who doesn't love just plain mash potatoes and butter or gravy.
This thread is making me hungry. (I have to go meet some people for a Christmas event -- one absolutely refuses to cook -- at a restaurant that some of us really can't afford. The compromise is the "thrifty" ones are having an appetizer and the other one is eating her large meal at the bar with us. I want to see all of these folks because some are going out of town next week, but Mr. Recession is still very alive and well in this household!) Anyway . . . this is how I make my yummy mashed potatoes. I use all purpose potatoes. Peel, cut into a large dice and boil with a little salt until they are tender when pierced with my mother's meat fork from the fifties. This crucial step makes them taste ever so good! (LOL). I drain all of the water off and sit the pan back on the eye for about thirty seconds (to get the last little bit of moisture off the potatoes). Then I mash them in the pan with my grandmother's potato masher from the forties. I add whole milk, margarine, salt and pepper and fold in these ingredients. Finally, I fluff the potatoes up a bit with a dinner fork. Yum, I am starving! I did have some mashed potatoes in a restaurant this week that had creamed cheese in them. They were good for a special occasion, but I like mine best!
Boil or steam, hand mash well with a small cream cheese, small sour cream and 1/2 stick of butter. Salt/pepper, dabs of butter on top of buttered casserole. Yes-The key word is butter, but I only make these once or twice a year. With all the other items, you dont need alot.
Bake,350 1/2 hr, sprinkle top with a little paprika when done.
Loosen pants.
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Also, salt and fresh grated pepper. My difference from the rest of you is, I also grate a white onion into them as well. My aunt is French Canadian and she taught my mom this way 50 + years ago. 
