I've normally followed the classic instructions for making mashed potatoes, wherein you heat the milk or cream before adding it.
Recently, I've added the milk/cream without heating it first and found that it made no discernible difference to the end product. Aside from that I follow the standard recs.
So I'm wondering: does anyone else find that heating the milk/cream makes a difference? Does it maybe matter more if you're going for thinner, more pureed texture (and thus adding more milk)? Is heating up the milk just cooking lore?