Don't fill a pan more than half way with your potatoes. You want room for them to cook. Other than that how many you cook is up to you. This may help: 1 pound = 4C diced = 1 3/4C Mashed.
Ingredients:
Potatoes (russets are best for mashing because they are light and fluffy)
1/2 and 1/2
Salt and pepper to taste
Directions:
Peel and cut your potatoes into a large dice. Add them to a large stock pot. Cover the potatoes with 1/2 and 1/2, or you can use whole milk with some cream. Add a little salt. Bring to a simmer and cook for about 20-minutes, or until done.
Once the potatoes are done drain them but, reserve the boiling liquid. Put the drained potatoes back into the pot, then add some of the liquid back in to mash them with.
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