Cut potatoes into quarters. Combine potatoes and boiling water to cover in a large Dutch oven. Cover and cook over medium heat 20 minutes or until tender.
Drain potatoes, and return to Dutch oven. Cook over low heat, stirring constantly, until potatoes are dry. Remove from heat; set aside.
Combine milk and butter in a small saucepan. Cook over medium heat, stirring constantly, until butter melts.
Mash potatoes until smooth. Gradually add milk mixture; stir well. Stir in salt.
Transfer potatoes to a serving bowl; sprinkle with paprika. Serve warm with Cream Gravy.