Place the peeled and cut potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat.

Reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.

In a small saucepan, warm the milk, cream, and butter together until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.

Mash the potatoes until smooth using a potato masher or ricer. Gradually add the warm vanilla cream mixture, stirring gently until fully incorporated and creamy.

Season with salt and freshly ground black pepper to taste. Adjust cream or milk if you prefer a thinner consistency. Serve warm.